Aubergine, roasted pepper and smoked yogurt

Wash 1 large aubergine and cut it into slices about 1 cm thick.

Place the slices in a colander and sprinkle with coarse salt, then leave them for 30 minutes to remove excess moisture and bitterness.

Rinse and pat the aubergine slices dry with paper towels.

Brush the aubergine slices with oil and bake at 200°C for 20 minutes. Flip them over about two thirds of the way through.

In the meantime, wash 1 red bell pepper and hold it directly over a high open flame on the stovetop using a pair of tongs. Rotate it frequently until the skin is charred. This should take around 5 minutes.

Alternatively, throw the pepper in with the aubergine, but the smokiness of the flavour won't be as pronounced.

Slide the charred skin off the bell pepper and cut it roughly into pieces. Then, using a food processor or immersion blender blend it into a sauce. Add fine sea salt and black pepper (freshly ground) to taste.

Place 200 g yogurt under a bell jar or in a bowl covered with plastic wrap. Fill it with smoke using a smoking gun and leave the yogurt to rest for a few minutes.

Remove the aubergine from the oven. Spread the yogurt on a plate, layer a dollop of bell pepper sauce on top, and arrange the slices. Garnish with peanuts (chopped) and parsley leaves.