Satellite Skillet with Sharp Landing

Ingredients

• 800 g waxy potatoes
• 2 eggplants
• 2 red pointed peppers
• 1 red onion
• 4 cloves garlic
• 150 ml Greek yogurt
• 1 lemon
• 1 red chili pepper
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• salt and pepper to taste
• fresh coriander (for garnish)

Method

1. Peel and coarsely grate the potatoes. Squeeze out as much moisture as possible.
2. Mix the grated potato with salt, pepper, cumin, and paprika powder.
3. Heat 2 tbsp olive oil in a large frying pan. Shape half of the potato mixture into a round, upright rösti about 24 cm in diameter and fry over medium heat for 8 minutes per side until golden and firm.
4. Slice the eggplants lengthwise. Brush with 1 tbsp olive oil and grill in a grill pan until soft and dark striped.
5. Slice the pointed peppers into long strips. Briefly grill until lightly charred.
6. Finely chop the red onion and garlic. Sauté gently in 1 tbsp olive oil.
7. Mix yogurt with lemon juice, half the sautéed onion and garlic, salt, and pepper to make a fresh sauce.
8. Slice the chili pepper into thin rings.
9. Place the rösti on a large round plate. Stand a half eggplant diagonally in the center as a 'satellite', with the tip sticking out. Arrange the grilled peppers as antennae slanting along the eggplant.
10. Spoon the yogurt sauce around the satellite. Garnish with chili rings and fresh coriander.

Serving notes

• Serve on a large white plate for maximum contrast.
• Present the dish intact at the table so the silhouette is clearly visible.
• Place a small bowl of extra yogurt sauce next to the plate.