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Aubergine in a coat of tahini and goat yogurt

John Dory with capers, pomegranate, salty fingers and served with a yogurt and almond espuma.

This dish pairs well with, for example, the Baron Gassier Cuvée Élégance. The rosé, with its powerful bouquet and soft acids, is a good companion for this dish.

Ingredients

750mlgoat yogurt
Salt
150gtahini paste
10gKappa

2units.itemsaubergines
Salt
100mlSunflower oil
25gBaharat

3.2gAgar agar
220gPomegranate
1gAleppo pepper
5glime leaf
4gCitras
120gSugar syrup (1:1)

Red onions
Red chili pepper
100gtomato vinegar
100gsushi vinegar
100gWater

10gyogurt powder
3gGelatine
60galmond milk
25gHoney
Pomegranate powder
250gYogurt

Quinoa
salty fingers

Preparation

  1. Mix the goat yogurt with the tahini and whisk together.
  2. Add the kappa and bring to a boil while stirring (blend well afterwards so the mixture is smooth).
  3. Dip the aubergine once in the warm gel.

  1. Peel the eggplant with a peeler.
  2. Toast the baharat.
  3. Mix the sunflower oil with the baharat.
  4. Place the eggplant with the baharat and salt to taste in a vacuum bag. Cook the eggplant at 85°C for about 60 minutes.
  5. Cool down and cut the eggplant into four pieces, removing the seed lines.
  6. Sear the eggplant in the pan and chill (this helps it set better).
  7. Warm the yogurt with tahini and dip the eggplant in it (whisk the yogurt with a whisk and no longer with the immersion blender, this prevents bubbles).
  • Tip: Serve the eggplant lukewarm and place the eggplant with yogurt gel under the lamp. The gel melts at about 70°C.

  1. Boil water with sugar, lime leaf, and Aleppo pepper, then let cool. (Boil 240 water and 200 sugar with lime and Aleppo pepper).
  2. Vacuum the sugar syrup with spices and Aleppo twice.
  3. Store overnight in the refrigerator and take the pomegranate puree out of the freezer in advance.
  4. Mix the pomegranate puree with the sugar syrup, citras, and agar.
  5. Boil the mixture and blend well with an immersion blender.
  6. Chill until fully set into a gel.
  7. Blend the gel in a Magimix until it becomes a gel (add a little salt and a bit of oil if desired).

  1. Slice the red onions into fine half rings.
  2. Heat the vinegars and water together with the red chili and onions.
  3. Cool down and vacuum twice (this way the onions soak up all the flavors).

  1. Soak the gelatin in cold water to soften.
  2. Mix the yogurt, honey, yogurt powder, and almond milk with an immersion blender.
  3. Heat and add the gelatin.
  4. Strain and pour into the siphon.

  1. Place the eggplant on the plate. Garnish with capers, salty fingers, quinoa, red onion, and beautiful cresses.
  2. Add the espuma to the plate and sprinkle a little pomegranate powder on top.