Bayaldi style vegetables
Preheat the oven to 150°C. Slice two aubergines lengthways and make incisions in the flesh, drizzle with olive oil and season. Bake in the oven for around 25 minutes. Remove from the oven, separate the flesh from the skins and set aside. Slice the remaining aubergine and the courgette into rounds. Pan-fry in olive oil until softened. Peel and slice five tomatoes into rounds, remove seeds.
Finely slice six of the new pearl onions, sweat in olive oil and combine with the aubergine flesh. Slice the remaining new pearl onions into rounds and lightly sauté in olive oil.
Lay the four aubergine skins on a baking sheet covered with parchment paper and fill with a layer of aubergine flesh. Lay the courgette, aubergine, onion and tomato rounds on top of the filled aubergine skins. Season with fine fleur de sel sea salt and pepper, then drizzle some olive oil. Bake at 150°C until the vegetables are fully softened, about 15 minutes.
Heat the thyme, bay leaf and basil stems in the vegetable stock, leave to infuse then strain through a china cap sieve. Cut 1/4 of each pepper into brunoise for decoration, roughly chop the remainder.
Peel and seed the tomatoes. Cut one tomato into a brunoise and set aside for the decoration. Sweat the finely sliced onion and finely chopped garlic in olive oil; add the roughly chopped peppers, tomato trimmings and the two peeled and seeded tomatoes. Transfer to a blender and cover with the vegetable stock. Strain through a china cap sieve.
Remove the parsley, chervil and basil leaves from their stems. Cut the chives into two or three pieces. Mix everything together. Prepare the vinaigrette by mixing together all of the recipe ingredients.
Arrange the bayaldi style vegetables on plates and sprinkle with fresh thyme leaves. Draw a line with Provençal coulis on one side, top with Shiso® greens and a brunoise of green and yellow pepper and tomato. Place a small amount of seasoned herb salad on the other side of the plate.