Aubergine
Divide the aubergine into 2 cm thick slices. Marinate the aubergines with mint leaves, salt, pepper and extra virgin olive oil. Vacuum-pack the aubergines and steam them in the oven at 100° for 10 minutes, cool and cut them into parallelepipeds and roast them in a pan. 

Pistachio cream
Blend the pistachios with the ice and salt to a smooth, homogeneous cream. If necessary, add water to achieve the required consistency. 

Reduced Crustacean Sauce
Toast the heads of the crustaceans in a large saucepan with extra virgin olive oil, add the onion, celery, carrot and tomato. Pour in enough ice to cover the shells, bring to the boil, skim off the foam and simmer for 45 minutes. Filter and leave to reduce until the shells are concentrated. 

Shellfish Sauce
Blend the cherry tomato compote with the reduced shellfish sauce and water. If necessary, add water until the necessary density is reached. 

Plating
12 choice red prawns from Mazzara 
Extra virgin olive oil
Salt and pepper
Fine fresh herbs (basil, parsley, dill, tarragon, fennel, mint, chervil) 

Clean the prawns, removing the head, carapace and intestines. Roast the prawns only on one side on a grill griddle, already salted and seasoned with extra virgin olive oil and pepper. Place the fresh herbs seasoned with oil, salt and pepper on top of the roasted aubergine, add the prawns, the aubergine on the plate, finish with the pistachio cream and the shellfish sauce.