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Le Chaudron recipe

Caviar d'aubergines

Smoky eggplant dip

⏱ 60 minServes 6Easy145 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 4large eggplants
  • 5 clovesgarlic
  • 100 ml (½ cup)extra-virgin olive oil
  • 3 tbsptahini
  • 2 tbsplemon juice
  • 1 tspground cumin
  • 1 tspsmoked paprika
  • 1large bunch of flat-leaf parsley
  • 1bunch of fresh cilantro
  • 100 g (3½ oz)toasted sesame seeds
  • 1baguettefor serving
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 4 large eggplants
  • 5 cloves garlic
  • 100 ml (½ cup) extra-virgin olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 large bunch of flat-leaf parsley
  • 1 bunch of fresh cilantro
  • 100 g (3½ oz) toasted sesame seeds
  • 1 baguette for serving
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet1 sheet of parchment paper1 blender1 large mixing bowl1 fine-mesh strainer1 ovenChef’s knifeBlack peppercorns

03 — Method

  1. Preheat the oven to 220°C (425°F) convection. Wash and dry the 4 eggplants. Prick them all over with a fork so they don't burst in the oven.
  2. Lay the whole eggplants on the large parchment-lined sheet. Roast 50 minutes at 220°C (425°F) convection, turning halfway.
  3. They're done when the skin is blackened and blistered and the flesh has completely collapsed. High heat is ESSENTIAL for soft, smoky flesh.
  4. Take the eggplants out and let them cool 15 minutes until you can handle them.
  5. Slit the eggplants lengthwise and scoop out the flesh with a spoon. Discard the bitter charred skin. Drain the flesh in a fine sieve for 10 minutes.
  6. Draining is ESSENTIAL; otherwise the dip will be runny instead of creamy.
  7. In the blender or food processor, combine the drained eggplant, 5 garlic cloves (germ removed), tahini, lemon juice, ground cumin, smoked paprika, salt and pepper. Blend 1 minute until smooth.
  8. With the machine running, pour in the olive oil IN A THIN STREAM. Serve in a shallow dish, sprinkled with toasted sesame seeds, chopped parsley and cilantro, with toasted baguette slices.

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