Burnt eggplant cream, goat cheese, lemon and liquorice powder

Wash the eggplants and toast directly over the heat of stoves so that they burn externally. Then continue cooking in the preheated oven to 180°C so to make them soft. Once cooked, quickly cool the eggplant in the blast chiller with blast chilling function. Then, once cold, remove the stem and the outer skin.

Blend the pulp in the mixer with a drizzle of oil, salt and pepper. Divide the burnt eggplant cream into 4 bowls and add over the pieces of goat, the lemon zest grated and a pinch of liquorice powder.

Once blast chilled, you can store the eggplant cream for up to 7 days in the refrigerator!