1 shoulder fillet of Ibérico pork
1 jar preserved Almagro aubergines
75 gr mustard grains
75 gr sugar
Essential oil of eucalyptus
Shoulder fillet: Brown the fillet all over in a frying-pan. Cook at 180ºC in a steam oven for 5 minutes. Then roast for another 5 minutes and just before serving for another 4 minutes.
Dressed aubergines: Wash the aubergines, cut into pieces, add the stock, mustard, water and sugar. Cook until almost dry.
Eucalyptus salt: Warm the sunflower oil and add a few drops of essence of eucalyptus. Add a little of this oil to the pork stock.
Serve the cold aubergine. Pour some sauce around it and top with the roast pork. Sprinkle with the flavoured salt.