Standing Ovation of Aubergine and Pepper
Based on:
TypeStarter
Serves4 people
DateSeptember 17, 2026
Aubergine and pepper shaped into a standing ovation, with sharp and tangy flavors.
A long aubergine, set upright on the plate, flanked by sharp red pointed peppers as clapping hands. Tangy yogurt sauce and pickled onion add tension. The silhouette mimics the standing ovation the documentary received, with a spicy, sharp undertone.
Ingredients
- 2 large aubergines
- 4 red pointed peppers
- 2 red onions
- 4 tbsp red wine vinegar
- 200 ml Greek yogurt
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp chili flakes
- 3 tbsp olive oil
- 1 tbsp honey
- salt and pepper
Method
- Slice the aubergines lengthwise. Brush with olive oil, sprinkle with salt, pepper, and cumin.
- Roast the aubergine halves for 25 minutes at 200°C until soft and golden brown.
- Slice the pointed peppers lengthwise, remove seeds. Brush with olive oil and roast for 15 minutes until just tender.
- Slice the red onions into thin rings. Mix with red wine vinegar and a pinch of salt, let sit for 15 minutes.
- Mix the yogurt with crushed garlic, honey, and chili flakes. Season with salt.
- On each plate, set an aubergine half upright at an angle, leaning against the edge. Arrange the pepper halves in a semicircle around it like clapping hands.
- Spoon yogurt sauce around and scatter pickled onion over the top.
Serving notes
- Sprinkle extra chili flakes for more tension.
- Serve on dark plates for a cinema effect.