Aubergine duo with summery mesclun, pine nuts and pecorino cheese

Method

For the aubergine purée

• 1

  Roast the black aubergines over a charcoal flame or a cooker until the skin is completely burnt.

• 2

  Place them in a container and seal with cling film for 10 minutes, so that they continue cooking with the heat.

• 3

  Immediately afterwards, peel the aubergines and blend them with all the ingredients, then keep the purée in a cool place.

For the sweet and sour aubergines

• 1

  Cut the aubergine in half lengthways and then into one cm thick slices.

• 2

  Brown the aubergines in a pan with some oil until cooked.

• 3

  Deglaze with vinegar and add the remaining ingredients.

Food plating

With the help of a ring mould, spread a layer of aubergine purée inside the ring. Then place the salad seasoned with herbs, salt, oil, vinegar, and pine nuts, and finally arrange the aubergines on top with the pecorino cheese.