(for 4 servings)
- 400g aubergine
- 50g shallot
- 100g chopped tomatoes
- 100ml single cream
- 150g Parmesan
- 200g Brocciu (lactoserum sheeps' cheese) or Ricotta
- ½ bunch chives
- Olive oil
- 80ml Balsamic vinegar
- Salt, pepper
Cut the aubergine into large pieces and blanch in boiling salted water during 5 mins. Fry the trimmed shallot in olive oil, add the aubergines and cook at medium heat with the tomatoes for 10 mins. Season, mix and leave to one side.
Whisk the cheese to relax it, and chopped chives and season. Leave in the fridge.
In a mixer, mix Parmesan in little circle, put in oven on a non-stick tray. Cook it at 200°C for 6 mins until golden.
Leave to cool and carrefully remove from the tray.
On a plate, drizzle oil olive and reduced balsamic vinegar. Hoop the fresh aubergines with caviar, put the thin piece of Parmesan on the top, then two cheese quenelles and finally another thin piece of Parmesan, standing vertically this time.