Aubergine two ways

Preparation

To make the salsa, quarter the tomatoes and marinate in oil, lemon juice and lemon zest. Season with fermented pepper and rock salt.

Briefly roast the cumin seeds in a non-stick pan without fat until they release their aroma. Crush in a mortar. Chop wild fennel or dill and tarragon quite coarsely (only use the leaves of the tarragon). Cut up the burrata.

Halve the avocados, remove the stones, use a spoon to loosen the skin. Put the pulp in a bowl and season with rock salt, olive oil and lemon juice. Crush lightly with a fork.

Pre-heat the oven to 220°C convection. Wash 3 aubergines and prick in a few places with a sharp knife. Bake the aubergines until they are completely soft and the skin is almost black (takes around 30 minutes, turn over once).

Remove from the oven and allow to cool a little. Halve whilst still warm and use a spoon to take out the pulp. Blend finely in a mixer with lemon juice and camelina oil. Season the aubergine cream (baba ganoush) with rock salt, pepper and thyme.

Cut the remaining aubergine into slices just over 1 cm thick. Make a circular cut on one side and fry in ghee in a pan until soft. Brush camelina oil over each “patterned” surface, scatter chopped rosemary over the top. Spread with tomato salsa, top with burrata. Distribute the avocado cream and the baba ganoush over this. Season with cumin, lemon zest and the herbs. Season with fermented pepper and a little rock salt according to taste, drizzle with olive oil and scatter with rocket. Serve immediately whilst still warm.