Eggplant caviar with ewesheep cheese and tendrils of parmesan

(4 personnes)
Restaurant « L’Oustalet » - Gigondas
Chef : Cyril Glemot

400 gr eggplant, 50 gr shallots, 100 gr tomatoes, 10 cl liquid cream, 120 gr parmesan, 200 gr ewe cheese, 1/2 bundle of chives, olive oil, 8 cl balsamic vinegar, salt, pepper.

Cut the eggplant into large cubes and blanch in boiling water for 5 min. Sauté the chopped shallots in the olive oil, then add the eggplant and cool over medium flame for 10 minutes, adding the tomatoes. Season, blend, and cool. When well-chilled, whip the cream and blend it in. Whip the ewe cheese and add the chopped chives, salt and pepper. Put aside to chill. In a food processor, process the parmesan then arrange it in the shape of a circle of an oven tray. Bake in the oven at 200oC for approximately 6 minutes, until golden brown. Let cool, then remove carefully. On the plate, drizzle olive oil and balsamic vinegar in a circle and place the eggplant caviar in the middle, with a sliver of parmesan on top, then 2 spoonfuls of the ewe cheese and a last parmesan sliver standing straight.
Serve with a Côtes du Rhône Laurus Blanc 2003.