- 2 medium eggplants
- 2 sprigs marjoram
- 2 sprigs mint
- 2 sprigs cilantro
- 2 sprigs flat-leaf parsley
- 1 garlic clove
- 1 tablespoon fresh goat’s curd
- 2 tablespoons olive oil
- freshly ground black pepper
Step 1: Baba Ghanoush
Preheat your oven to 430°F (220°C).
Wash the eggplant, wipe dry, and prick all over with a fork. Place on a baking tray, and bake for an hour until very brown.
Allow the eggplant to cool.
Halve the eggplant lengthwise, and remove the flesh with a small spoon. Put it in a blender or a mortar.
Also collect a little of the toasted skin: approximately 10% of the weight of the flesh (for example, for 100 g flesh, 10 g skin), and add it to the flesh.
Crush the mix in the mortar, or blend roughly to produce a nice compote rather than a liquefied purée. Transfer to a large bowl.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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