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Aubergine dome with goat’s cheese, lemon flavored thyme and confit grape tomatoes

  • 350 g Orogel pre-fried aubergine
  • 2 fili Limoncino thyme
  • 160 g goat’s cheese
  • 240 g grape tomatoes
  • 50 g extra virgin olive oil
  • salt
  • pepper
  • bail leaves
  • icing sugar
Side Dishes
  1. Sautè the frozen aubergines in a non-stick pan, season with salt and pepper and let it cool.
  2. Whip the goat’s cheese with a pinch of pepper and lemon flavored thyme. Add the cold aubergines, divide it into four moulds and put in fridge for at least 15 minutes.
  3. Make a cut in the grape tomatoes and discard the stalks. Put in a steam-oven at 120°C for 1 minute. Peel and dust with icing sugar, bake at 100°C for 1 hour.
  4. Put the timbale on a plate, serve with confit grape tomatoes arranged in a flower shape add a few basil leaves, and pour a drizzle of EVO.
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