Shell the prawns and remove their digestive tract with a sharp knife, by incising the tail from top to bottom (in a butterfly shape).
Preheat the oven to 210 °C.
Cut the baby eggplants in 2 and score the flesh. Place them on a large sheet of foil that has been oiled and sprinkled with salt and pepper. Add a drizzle of water and close the sheet of foil. Cook for 20 minutes in the oven.
Peel the carrots and the potatoes and cut them into slices.
In a pan of salted boiling water, cook the vegetables for 12 minutes then drain them. Mash them in a potato masher with the butter to obtain a purée.
Wash the mushrooms and trim their bases, then cut them in 2. Peel and chop the onion.
In a pan, sweat the onion with a drizzle of olive oil and a pinch of salt. Add the bouquet garni, the juice of 1/2 a lemon, the white wine and the corianer seeds, and cook for 20 minutes. Add the mushrooms, cover and cook for 10 minutes over a low heat.
In a hot frying pan with a lug of olive oil, cook the prawn tails with fleur de sel and piment d'Espelette for 3 mns.
in the plates, arrange a layer of carrot purée in a rectangular pastry cutter, then place the prawn tails on top, inserting the 1/2 cooked eggplants in between. Arrange the greek style mushrooms around them. Finish with drizzle of the cooking juices and a few leaves of fresh coriander.
«You can add chilli flakes to your aubergine when you oven roast them for a little extra heat.»