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The Bistro, 231 North Olympic Arlington, WA 98223 360.403.9341	Gordon Stewart Executive Chef

Prawns with Purple Striped Eggplant and Holland Tomatoes

5 large cleaned and peeled prawns

5 ¼" round thick Purple Striped Eggplant

6 Yellow on Vine Tomatoes

6 Orange on Vine Tomatoes

2 ounces fresh minced rosemary

3 tbsp. Fresh chopped garlic

4 small shiitake mushrooms thinly sliced

2 tsp. Butter

4 ounces diced red onion

4 ounces basil chifanaud

2 ounces olive oil

Salt & pepper to taste

Take three of the yellow tomatoes, dice and then sauté in pan with rosemary until well heated. Puree then strain, add butter, salt & pepper to taste. Then put tomatoes aside. Repeat the same process with the orange tomatoes. Lightly oil and charbroil eggplant rounds. Place rounds in an overlapping circle on a white plate. Dice the remainder of the tomatoes and onions. Mix with garlic, basil and olive oil. Serve the brushcetta mix in the middle of the eggplant rounds. Deep fry the shiitake mushrooms and garnish on top of the tomatoes. Pour tomato sauce on plate one color on each side. Garnish plate with edible flowers and rosemary if desired.