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Eggplants are also known as aubergines.
Photo by Pierre Monetta
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“Simple Nature,” by Alain Ducasse is for anyone interested in a healthier, lighter alternative to traditional French cuisine.
Cover courtesy Rizzoli New York
Ingredients
- 1 large or 2 medium eggplants
- 1 egg yolk face
- 1 teaspoon mustard
- 1 tablespoon labneh (Lebanese cream cheese) or plain Greek yogurt
- Salt
- Espelette pepper
Directions
- 1 Preheat the oven to 350 degrees. Wash, dry, and halve the eggplants. Prick the flesh all over with a fork and wrap each half in aluminum foil.
- 2 Bake in the oven for 1 hour.
- 3 Remove from the oven and let cool slightly. Then use a teaspoon to scoop out the flesh into a small bowl. Weigh the flesh. You need 250 grams / 9 ounces.
- 4 Mix the egg yolk with the mustard in a bowl. Add the labneh and mix well. Pour this mixture into the bowl with the eggplant and mix well. Season with salt. Transfer to another bowl and sprinkle with a little Espelette pepper. Cover the bowl with plastic wrap (cling film) and refrigerate until ready to serve.
