Ingredients

For the brains: 4 lamb brains; 1 carrot; 1 leek; 1 onion; 15 g of flour; coriander, black pepper and Andalusian sugar cane molasses to suit your taste.
For the aubergines: 2 aubergines; soy sauce and ginger oil to suit your taste.
For the tempura: 150 g of tempura flour; 50 g of water; 8 g of black sesame; 8 g of white sesame; skin of a lime.

Method

The brains: mix the cold water with the vegetables and the flour, and when it comes to a boil, add the previously bled brains. Remove and let rest.
The aubergines: put the aubergines to cook in water until they are tender; cut into irregular pieces and marinate them with the soy and ginger vinaigrette.
The tempura: mix all the ingredients and leave to rest in the cold.
Finish: remove the brains from the mixture and cut in half; coat them in the flour, dip them in the tempura and fry them in oil.
Plating: arrange three pieces of aubergines marinated in soy and ginger vinaigrette with the brains on top on a plate. Decorate with three coriander leaves and finish with three dots of Andalusian sugar cane molasses over the brains.