Aubergine in escabeche:
1 l. sherry vinegar
Goats' milk yoghurt:
400 gr. goats' milk yoghurt
200 boiled potatoes
150 ml. cream
1 stick celery
500 gr. neck of lamb, roast
Aubergine in escabeche: Cut the aubergines in half and place in the escabeche mixture at 85ºC (185ºF) for 15 min. Leave to cool in the mixture.
Goats' milk yoghurt: Place all the ingredients in the robot and blend at speed 5 and at 50ºC (122ºF) for 5 min. Transfer to a siphon.
Lamb jus: Make a jus and reduce to one third.
Place the goats' milk foam in the base of a soup bowl. Add a strip of lamb jus and top with the aubergine, a few flakes of salt and a pinch of cumin.