Buy all ingredients right below the recipe
INGREDIENTS
- 300 g aubergine
- 2 tablespoons vegetable oil
- salt
- pepper
- 4 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped thyme
- 50 g smoked salmon
- 50 g plain yogurt
- 1 tablespoon cream, min. 31%
- 1 teaspoon white wine vinegar
- 1 tablespoon chopped dill
- 1 tablespoon raisins
- 30 g fresh goat cheese
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
INSTRUCTIONS
- 1Preheat the oven to 200 °C.
- 2Drizzle the aubergine with vegetable oil, season with salt and pepper, place on a baking tray, and put into the preheated oven for 20 minutes. Then let it cool, peel, cut lengthwise, and slice each half lengthwise into 6–8 strips, depending on size.
- 3Place the sliced aubergine into a bowl, add 2 tablespoons of olive oil and thyme, mix, and set aside.
- 4Break the goat cheese into smaller pieces, roughly chop the salmon. In a bowl, mix the yogurt, cream, vinegar, remaining olive oil, salt, and most of the dill.
- 5Place the aubergine in a colander and let the oil drain from it into a bowl.
- 6Place the drained aubergine on a plate, top with goat cheese and smoked salmon. Drizzle with the yogurt dressing and the oil from marinating the aubergine. Garnish with raisins and the remaining dill.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.