Large mushrooms stuffed with aubergine caviar served with a smoky bacon emulsion and a parmesan crisp.
Pre-heat the oven to 170°C.
Make the aubergine caviar: slice the aubergines and place on a baking sheet. Drizzle with olive oil and season with salt. Transfer to the oven and bake for about 1 hour. Once cooked, use a spoon to scoop out the flesh into a saucepan. Add the crushed garlic and the thyme, season with a little salt and gradually whisk in the olive oil to thicken.
Prepare the smoky bacon emulsion: cut the smoky bacon into lardons (small strips) and cook in a hot frying pan. Once browned, deglaze with a quarter of the cream and bring to the boil. Tip into a bowl and add the remainder of the cream. Leave to cool then strain to separate the lardons from the cream. Pour into a siphon and attach a gas cylinder.
Pre-heat the oven to 220°C.
To prepare the parmesan crisps: grate the parmesan and spread on to a baking sheet. Place in the oven and cook for 5 to 6 minutes until the parmesan starts to turn golden brown. Remove from the oven and cut into shapes of your choice then allow to cool.
Peel the mushrooms with a small paring knife and place on a baking sheet. Place a generous spoonful of aubergine caviar on top of each mushroom. Transfer to the oven and bake for 5 minutes.
To serve, garnish each mushrooms with a little smoky bacon foam and a parmesan tuile. Serve immediately.
«Try adding a few chopped olives or sun blushed tomatoes to the aubergine caviar.»