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Le Chaudron recipe
Caviar d'aubergine fumée
Smoky eggplant dip
⏱ 50 minServes 6Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
3eggplants
2 clovesgarlic, chopped
3 tbsptahini
1lemon, juiced
4 tbspolive oil
1bunch flat-leaf parsley, chopped
- 3 eggplants
- 2 cloves garlic, chopped
- 3 tbsp tahini
- 1 lemon, juiced
- 4 tbsp olive oil
- 1 bunch flat-leaf parsley, chopped
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 and roast whole at 220°C (425°F) for 40 minutes.
- Let the skins blacken for a smoky flavor.
- Halve and scoop out the flesh.
- Blend with the garlic, tahini and lemon juice.
- Drizzle in the olive oil while blending.
- Sprinkle with parsley and serve with warm pita.
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