Fried marinated rack of lamb with aubergine caviar

(Day in advance): Peel 1/2 toe of garlic and cut into thin sticks. With a sharp knife, make cuts in meat and push in garlic sticks. Spread 2 sprigs of thyme and 2 sprigs of rosemary on each rack of lamb. Pack all bones individually in aluminum foil. Rack the lambs until marinated in the refrigerator. (Next day): Preheat the oven to 150 ° C or gas oven 2. Peel a clove of garlic and coarsely chop. Wash aubergines and halve in length. On two halves, each lay 1 laurel leaf and 1 clove and divide half of the garlic pieces. Sprinkle with salt and pepper and sprinkle with 4 tablespoons of olive oil. Put back other aubergine halves and package aubergines in aluminum foil. Place packages on baking sheet and cook aubergines in oven for approx. 1 hour. Dismantling tomatoes, soaking for a few seconds in boiling water and pulling off the skin. Cut tomatoes into quarters and put them in a bowl. Sprinkle the rest of garlic, salt and pepper over it. Pour 3 tablespoons of olive oil over them. Place the eggplants in the oven and let the tomatoes dry for about 25 minutes. Chop and finely chop the shallots. In pan scallion with fondue, wine, and vinegar boil until moisture is almost evaporated. Drain the oil from tomatoes and pour the oil through the sieve with the sauces. Stir in 2 tablespoons of olive oil. Clean the forest onions and cut off green.

(Take the meat out of the refrigerator about 1 hour in advance and allow it to warm to room temperature.) Preheat the oven to 175 ° C or gas oven 3. Heat 3 tablespoons of olive oil and 25 g butter in frying pan. Rack of lamb in about 5 minutes around brown boxes. Place rack of lamb in frying pan and fry in oven for 10 to 15 minutes. Preheat four large plates. Take eggplants from aluminum foil and scrape soft pulp from the skin. Cut the fruit flesh and gently heat in pan. Season with salt and pepper. In a frying pan melt 1 tablespoon of butter. Arrange the spring onions, add 1 tablespoon of water and gently simmer the onions for about 5 minutes. Reheat tomatoes in oven. Cut the lamb racks along ribs into six cutlets, remove aluminum foil. Make aubergine caviar (diameter approx. 7 cm) on warm plates in the middle circle. Put lamb chops upright against it. Put tomatoes between chops. Put the forest in from the top and put the chips in between. Heat the sauce gently and drizzle over the chops. Serve immediately.