To make the aubergine caviar, heat the oven to 200°C. Halve the aubergine lengthwise and lightly brush the bottoms with olive oil so it won’t stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft for 25-30 minutes. When the aubergine is cooked, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin to taste before stirring in the mint leaves. Next, prepare the salmon. Heat a griddle pan and seal the salmon on both sides. Drizzle with honey and cover with sesame seeds. Bake in the oven at 200`c for 10 minutes. For the dill yogurt, blend together the yogurt, mustard, lemon juice and dill. Cover, and refrigerate until serving.

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