Aubergine, roasted pepper and smoked yogurt

🥘 Ingredients

• large aubergine 1
• coarse salt
• Greek yogurt 200 g
• red bell pepper 1
• cumin
• fine sea salt
• black pepper
• hazelnuts
• mint

Aubergine

1. 1

   Wash large aubergine and cut it into slices about 1 cm thick.
2. 2

   Place the slices in a colander and sprinkle with coarse salt , then leave them for 30 minutes to remove excess moisture and bitterness.
3. 3

   Rinse and pat the aubergine slices dry with paper towels.
4. 4

   Brush the aubergine slices with oil and bake at 200°C for 20 minutes . Flip them over about two thirds of the way through.

Smoked yogurt

1. 1

   Place Greek yogurt under a bell jar or in a bowl covered with plastic wrap. Fill it with smoke using a smoking gun and leave the yogurt to rest for a few minutes.

Bell pepper purée

1. 1

   In the meantime, wash red bell pepper and hold it directly over a high open flame on the stovetop using a pair of tongs. Rotate it frequently until the skin is charred. This should take around 5 minutes .
2. 2

   Slide the charred skin off the bell pepper and cut it roughly into pieces. Add cumin , fine sea salt and black pepper to taste. Then, using a food processor or immersion blender blend it into a purée.
3. 3

   Strain the bell pepper sauce through a coarse-mesh sieve and set aside.

Plate

1. 1

   Remove the aubergine from the oven. Spread the yogurt on a plate, layer a dollop of bell pepper purée, and arrange the slices. Garnish with hazelnuts and mint .