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Le Chaudron recipe
Baba ghanoush caviar d'aubergine
Baba ghanoush (smoky eggplant dip)
⏱ 60 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
3large firm eggplants
3 tbsptahinisesame paste
The juice of 2 lemons
3 clovesgarlic, crushed
5 tbspextra-virgin olive oil
1 tspground cumin
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 3 large firm eggplants
- 3 tbsp tahini sesame paste
- The juice of 2 lemons
- 3 cloves garlic, crushed
- 5 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Prick the eggplants all over with a fork.
- Roast whole at 220°C (425°F) convection for 45 minutes until very soft.
- A fork should slide in easily.
- Let cool slightly, then peel and keep only the soft flesh.
- Blend the flesh with the tahini, lemon juice and crushed garlic.
- Blend for 30 seconds to a coarse texture, drizzling in the olive oil at the end.
- Season with flaky salt and ground cumin, sprinkle with parsley and serve chilled.
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