Behind the Scene at Alain Ducasse's

Peter Zimmer

Sun, 17 Jul 2011 02:56:58 GMT

A wonderful presentation of an extraordinary dish. Thank you!

Endy

Tue, 18 Jan 2011 02:02:46 GMT

Ducasse also has a version of "Tartines au Caviar d" Aubergine" where he mixes the eggplant topping with some ancho�ade and a little bit of tapenade. In that case the eggplants have to go to the food processor too to get a smooth texture. I like it this way a lot because the eggplants give the strong tasting ancho�ade and olives a flocculent and balanced feel.

vivianne

Tue, 8 Sep 2009 02:38:16 GMT

Francisco

Me encant� la forma de describir los platos, se nota que le pones mucha pasi�n.

Me gustan las propuestas de tus platos y los articulos elegidos son muy frescos y divertidos.

!Gracias por compartir estas experiencias con gente que tenemos mucho en com�n y a la vez, estamos en al otro lado del Mundo y tenemos otras experimcias!! Estar� esperando novedades...

Saludos

Andreea

Tue, 30 Jun 2009 04:29:25 GMT

Another great eggplant recipe is salata de vinete, literally eggplant salad in Romanian. It is usually made with roasted eggplants, fresh mayonnaise, and red onion. However, it is a very versatile recipe and can be made to adapt anyone"s taste.

fx

Fri, 24 Aug 2007 00:20:28 GMT

Richard, you need to roast the eggplants until they are soft. Eggplants are salted before being fried, not before roasting. You would need so slice them for the salting to be effective anyway. Just leave them in the oven longer and you will be fine.

Richard Bennett

Thu, 23 Aug 2007 18:20:23 GMT

Following your directions my eggplant was watery. Usually one salts the eggplant to remove the water or cuts it into pieces and presses the water from the flesh. Did you do so before baking? Next attempt I will salt it and drain the water and reduce the baking time or temperature to make a firm product. Finally, do you have an email address for direct contact?

fx

Tue, 26 Jun 2007 04:10:48 GMT

Thanks a lot for your comments! I had lunch at La Bastide de Moustiers a year ago and was so taken with this starter I decided to go back and investigate. So it was a bit planned, and hanging around the kitchen they finally let me in. Cooks in fancy restaurants are usually rather happy to meet the people they cook for all day long. They don"t make much and yet strive to make the absolute perfect dish every minute for people they never see. If one walks in and shows he"s interested in what they do and somewhat knowledgeable, why would they not give him the warmest of welcomes? They normally do.

Babaganoush is a great dish too and I will post a spectacular recipe for it later this year. In such generic dishes (eggplant caviar) it is important, in my opinion, to be very accurate in the process and not mix too much the recipes or you"ll always end up with the same. You can make eggplant caviars with 3 different recipes and end up with vastly different dishes, all very tasty.

Steamy Kitchen

Sat, 16 Jun 2007 19:41:12 GMT

FX- you are certainly my hero! ::kiss!::

andreas

Fri, 15 Jun 2007 17:41:24 GMT

Again you surprise me. Thanks for all the great inspiration. To this recipe I would add tahini to the eggplant. then its a proper babaganoush... I could imagine it would serve better with the bread... Just a thought. I had this idea of showing you this "swedish gnoci", its quite an experience, contact me if you want some tips in Nordic and Persian cuisine... I"m you guide.

Ales from preserveless.blogspot.com

Fri, 15 Jun 2007 07:44:20 GMT

Wow! You always get these great insider tips... Who are you? Some sort of 007 of the gastro world? : )