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Le Chaudron recipe
Caviar d'aubergine
Eggplant caviar dip
⏱ 45 minServes 6Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2large eggplants
1 clovegarlic
2 tbspplain yogurt
2 tbspolive oil
1squeeze of lemon juice
2 sprigscilantro
1 pinchcumin
1 pinchpepper
- 2 large eggplants
- 1 clove garlic
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- 1 squeeze of lemon juice
- 2 sprigs cilantro
- 1 pinch cumin
- 1 pinch pepper
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
- Halve the eggplants lengthwise and score the flesh in a crisscross without piercing the skin.
- Place them cut side up on a baking sheet and drizzle with olive oil.
- Bake at 200 °C (400 °F) for 30 min, until the flesh is very soft and golden.
- Scoop out the flesh and put it in the food processor with the garlic, yogurt and cumin.
- Blend, adding the olive oil and lemon juice, until smooth.
- Adjust the pepper, stir in the chopped cilantro and chill before serving with crunchy vegetables.
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