Crush the egg whites, form them into dumplings and poach them in a broth of salted water, white wine, clove and bay leaf.
Sauté the diced red onions in olive oil, add the peeled tomato and eggplant cubes and season with salt, garlic, paradeis pulp and freshly ground pepper.
Form a rose from the tomato skin and garnish around the edge of the plate.
For the sauce, reduce the whipped cream with a tablespoon of mustard and refine with freshly chopped chives.
Our wine expert recommends a 97 Müller-Thurgau quality wine ‘dry’, winery Reinhold Fuchs from the Mosel.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.