Aubergine threads with licorice adorned over a vintage olive oil yoghurt

To dispel any doubt, this brilliant dish confirms again that Josean Martínez Alija, one of the best cooks in the world, is a number one, or even THE number one in the vegetal field.
Apparently simple, actually minimalist, like this artist’s style, the dish involves many risks. As “meat”, he uses a humble aubergine, humble roasted aubergine threads, to be precise; immaculate taste and amazing texture. And to give them a touch of glory –a usual practice of the chef–, a couple of daring and extremely balanced contrasts that enhance and complete the prominence of the aubergine�...