Yield: 6-8 servings

Ingredients:

Cheese Foam:
• 1 ounce fresh mozzarella cheese, grated
• 1 ounce Emmental cheese, grated
• 1 ounce Gruyure cheese, grated
• 1 ounce Brie cheese, grated
• 2 cups heavy cream

Eggplant Soup:
• 1 medium-sized eggplant
• 1 cup chicken stock

Other ingredients:
• 1 teaspoon tomato paste
• 1 teaspoon olive oil
• 1 cup water
• Pinch of salt

1. To prepare eggplant soup: Season whole eggplant with olive oil and salt. Place in a baking dish with 1 cup of water. Bake in a 375 degree oven for 30 minutes. Peel the eggplant and mix it with the chicken stock in a mixer until the eggplant pieces have dissolved. Pour mixture through a sieve into a saucepan. Place the saucepan in another dish filled with hot water to keep warm.
2. To prepare cheese foam: Put heavy cream in a saucepan and bring to a boil. Remove from heat, add cheeses and whisk. Set mixture aside and let it cool for 30 minutes. Pour mixture through a sieve and into a funnel.
3. To plate: Dilute tomato paste in a small mixing bowl with a teaspoon of olive oil on top. Pour soup into a shot glass-sized serving dish (preferably glass), filling half way. Then fill the rest of the glass with cheese foam. Lastly, add teaspoon of tomato paste mixture.