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For 4 people
Preparation 15 min – Cooking 30-35 min


2 or 3 eggplants
25cl of Earl Gray tea
1 clove of garlic
1 pinch of 4 spice mix (or cumin, Espelette pepper)
Black sesame seeds
1 tbsp. tablespoon of olive oil
Flower of salt
Mill pepper


Preheat the oven to 200°C. Cut the eggplants in half lengthwise and place them on a baking tray lined with parchment paper. Lightly score the flesh by crisscrossing them with a knife, drizzle with a drizzle of olive oil, sprinkle with fleur de sel and bake for around 30-35 minutes. Watch the eggplants: as soon as the top is golden, turn them over, water them with the infused tea and continue cooking.

Degerm and crush the garlic. When the flesh softens, remove the eggplants from the oven. Put the flesh in a blender with the garlic and allspice mixture, then blend until creamy.
Season to taste, pour everything into a bowl, drizzle with olive oil, pepper and sprinkle with black sesame.


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