- 1 aubergine
- 30 g tajín condiment
- 50 g fresh cream
- 3 g of cumin
- 2 g of ginger
- 1 g of oregano
- 5 g of honey
- 20 g roasted cashew nuts
To make this spiced aubergine recipe, start by cutting the aubergine in half. Mark each half with squares so that the spices soak in better.
Then, we make the spice mixture and add it on top of the aubergine pieces so that it permeates well.
Vacuum pack everything and cook it in the SmartVide sous-vide cooker at 85ºC for 1 hour and a half.
After the time has elapsed, remove the aubergines from the vacuum bag and serve them with crème fraîche, the tajín condiment and the roasted cashew nuts.
In this recipe, the vacuum cooking technique gives the aubergine a less aggressive method of cooking and allows the product to be pasteurised and packed in portions. This also helps to enhance the flavours and aromas of the preparation.Notes from the chef