Aubergine Caviar:
5 aubergines / eggplants, cut into halves, cut the pulp crosswise and marinate with olive oil, salt
Wrap the marinated aubergines with aluminium foil and stew in the oven for 1 hour at 180° C. Unwrap the eggplants and shell the soft pulp with a spoon.
Mix the aubergine cream with 20 skinned, oven-roasted tomatoes and season with 4 tbsp. Balsamic Vinegar T, salt as well as some sugar to taste.
Olive Oil Creme:
250 g Crème Fraîche blend with
250 g sour cream
1 lemon / juice
1/8 l olive oil
and season with
some salt as well as some white pepper
Arrange assorted spring salads to taste or blanched vegetables, like asparagus, spring onions, snow peas, small carrots or celery on a plate and place 1-2 tbsp. of the Aubergine-Caviar on top. Sprinkle the salad with the Olive Oil Creme and spray some Asparagus Vinegar onto the dish.
serves 12
by Thomas Dorfer, Landhaus Bacher, Mautern, Wachau
