AUBERGINE IN ESCABECHE, GOAT’S MILK YOGHURT AND CUMIN

INGREDIENTS:

Aubergine in escabeche:

1 l. sherry vinegar

Oil      

5 aubergines

Bay leaf         

Pepper

Salt

Goats' milk yoghurt:

400 gr.  goats' milk yoghurt

200 boiled potatoes

150 ml. cream

Salt

Cumin

Lamb jus:

4 onions

3 carrots

2 leeks

1 stick celery

500 gr. neck of lamb, roast

Thyme

Rosemary

Sage

PREPARATION:

Aubergine in escabeche: Cut the aubergines in half and place in the escabeche mixture at 85ºC (185ºF) for 15 min. Leave to cool in the mixture.

Goats' milk yoghurt: Place all the ingredients in the robot and blend at speed 5 and at 50ºC (122ºF) for 5 min. Transfer to a siphon.

Lamb jus: Make a jus and reduce to one third.

TO SERVE:

Place the goats' milk foam in the base of a soup bowl. Add a strip of lamb jus and top with the aubergine, a few flakes of salt and a pinch of cumin.