Slice the aubergines into
To make the purée, grill the aubergines whole until the skin is black and the flesh is completely soft. Remove from the grill and slice in half to scoop out the flesh. It is important to work with the aubergines while they are hot to avoid them becoming bitter. Add the garlic, lemon juice and salt to taste. Place the mixture in a Thermomix jug with the yoghurt and blend until smooth. Adjust seasoning if necessary.
Crumble the ricotta onto a perforated tray and place in a smoker and hot smoke at between 70–80°C for about 5 minutes. Taste before removing, as you don’t want a bitter flavour – be careful not to oversmoke. Grate lemon zest over the ricotta once you’ve removed it from the smoker.
To assemble, place one half of a warmed confit aubergine,
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