For the aubergine cream, blend the aubergine with the dressing and the water until you have a paste like texture.

Add the corn flour and simmer until it has thickened. Remove from the heat.

Once warm add the mascarpone cheese, mix well and set aside.

For the imploding chocolate bomb, arrange the sliced aubergines and spread the cream on top. Roll them up leaving the stem end facing up and put in the moulds.

Boil the aubergine dressing with the Gellán gum and finish by pouring over the moulds making sure it is all covered.

To caramelise the aubergine, we need to dehydrate a few slices. Once dry, blend them with vinegar powder. Melt the isomalt sugar over the heat together with the aubergine powder; spread out on a silicon mat placing an aubergine on the inside. Damos forma y reservamos. Shape and set aside.

For the Manchego cheese froth, heat the previously grated cheese with water. Bring to the boil, strain and whilst it is still warm add the soya-bean lecithin and beat until you have a consistent froth.

For the red pepper roe, boil and leave the tapioca pearls to soften. Add the red pepper sauce to taste.

This tapa or starter, is full of flavour and has a unique presentation. It should be served at room temperature with a fruity young white wine.