John Myers
Ingredients for 6 servings:
- 4 m.-large eggplant(s), slim
- 2 shallots (or 1 small onion)
- 5 cloves garlic
- 1 bunch of coriander leaves
- ½ bunch parsley, flat
- 200 g mayonnaise, homemade, or use a ready-made product if necessary
- 200 g crème fraîche
- 100 g yogurt (fat content as desired)
- 100 g hazelnuts, ground
- salt and pepper
Instructions
Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes
Simply cut off the stems from the eggplants. Bring a large pot of salted water (approx. 5 tablespoons of salt to 6 liters of water) to a boil, add the eggplants, cover, and simmer for about 20 minutes. Turn the eggplants every few minutes and press them under the water to ensure they soften evenly. To test for doneness, pierce them with a wooden stick. Remove the soft eggplants from the water, place them on a board, and cut each eggplant in half down the middle, leaving only 3 cm of the stem. Weigh them down with a second board, perhaps placing a weight (from a can) on top, and let them rest for about 15 minutes to squeeze out as much water as possible. The eggplants will become flattened. Meanwhile, clean and chop the shallots and garlic, and wash and chop the herbs. Combine the mayonnaise, crème fraîche, yogurt, and hazelnuts, mix with the shallots, garlic, and herbs, and season with salt and pepper. Place the eggplants on a flat plate, lift the cut ends, and fill them thickly with the cream. Spread the remaining cream on the ends and around the eggplants. Cover the whole thing with foil and let it sit in the refrigerator, preferably overnight. They will keep well for another 2 days.
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