Baked aubergine fibre with liquorice on yoghurt made from the oil
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...
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Ingredients
- 600 g of medium-sized aubergines
- fine salt
- liquorice flavouring
- 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
- 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
- 200 g of vegetable soup
- 12 g of kuzu
- 20 g of dried aubergine skin
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