Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree

Josean Alija

INGREDIENTS

For 4 people

Aubergines
600 g of medium-sized aubergines
fine salt
liquorice flavouring

Cream of olive oil from an ancient tree
50 g of extra virgin olive oil from the olives of an ancient Farga olive tree
5 cl of water
20 g of sugar
20 g of Isomalt
40 g of Greek yoghurt

Vegetable soup
250 cl of mineral water
15 g of carrot chopped using a mezzaluna chopper
10 g of onion cut into julienne strips
15 g of fresh, gently fried tomato
1 clove of garlic
15 g of celery chopped using a mezzaluna chopper
15 g of chopped mushrooms
thyme, parsley and leek
1/2 a sprig of tarragon
1 sprig of chervil
1 fragment of star anise
2 g of fresh ginger
2 g of salt

Purple lacquer
200 g of vegetable soup
12 g of kuzu
20 g of dried aubergine skin

 

 

 

 

METHOD

Aubergines
Take the aubergine, add a drop of liquorice flavouring and the salt. Bake in the oven for 40-50 minutes at a temperature of 170° C. Peel, remove the seeds and add more salt and liquorice flavouring. Place in a vacuum pack.

Cream of olive oil from an ancient tree
Make a syrup with the water and 2 types of sugar. Cool to room temperature, add the yoghurt and olive oil and mix in the Turmix to obtain a smooth mixture. Place in the fridge.

Vegetable soup
Wash the vegetables thoroughly before chopping them. Place all the ingredients in a pan and cook for 60 minutes from the moment they start to boil. Then leave to rest for 10 minutes. Drain and season to taste.

Purple lacquer
Moisten the kuzu separately (cold). Heat and add the rest of the soup. Bring to the boil, add the aubergine skin and infuse, blend for 5 minutes and strain. A resinous consistency is required, making it possible to lacquer the aubergine to simulate the skin and its colour.

Garnish
Make little heaps of aubergine and heat under an overhead grill. Trace a strip of olive oil cream across the plate, place the piping hot aubergine fibres on top and sprinkle with Guérande salt.

 

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crediti: Brambilla - Serrani

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