Wow this recipe is magical, I can't wait to try out these flavors together. Usually I cook aubergine more Arab or Asian style, so this is something way different + nice and fresh it seems!
congrats on the channel and your social media success. i'm sure you feel the rush of success and community recognition. 1 million subscribers will happens. cheers!!!!
I made this recipe a few days ago but I used dried cherries and walnuts instead and it was amazing! Thank you for all your unique and delicious recipes and techniques, they really inspire me and make me remember why I love food!
sounds most interesting, smokey flavour from the grill, combined with the fresh sours & the sweet raisins. thank you! and nice that uncle is a scissor man. so i am not the only one using scissors in the kitchen. (i‘m used to melting the aubergines in a casserole; olive oil, no salt beforehand, just lemon and cinnamon. serves warm and cold. recipe by lena vaudrey who lived in the south of france for many years).
Looks great Stephane! I had something similar when I lived in S Italy for a few years-you reminded me of those great tasty snacks. I will try this with Aubergine and Courgettes!
Ok Stephane, I just finished a batch with Aubergine and courgettes, I ran into a problem though, I don’t think there will be any left by the time I wait for the marinade to settle in because the family keeps going into the refrigerator and “testing” them!
I guess the Romans were very keen on Aubergines 🍆 they spread it all around the Mediterranean (but they learned to eat well after the Greeks showed them how, by selling them Garum and fish broth from those trading emporions) But still, there’s nothing that beats the taste of smoked Aubergine, mashed into a pasta, with sunflower oil and white onion, sprinkled with sea salt Kind of Babaganoush but tastier, more intense
That's a pan for faux grilling. TBH, on Emeril Live, he grilled (on propane) ratatouille. Split everything, oil, seasoning, on the grill. Then chop chop into a bowl. I tried it and AWESOME.
I’m American, let me guess you are too? I watch a lot of British and foreign videos. Always gives me a laugh when I see this in the comments, do you know what a courgette is?
4:10 And I think it's gonna be a long long time till youTube brings me round again to find I'm not the cook they think I am at home oh no, no, no I'm a scissor man scissor man cutting up his food out here alone
I love the no nonsense approach to these videos. No fluff or filler, just the things that are important. 👍
Been here since day one, best cooking channel on yt!! You have helped us so much! Aloha!!
Wow this recipe is magical, I can't wait to try out these flavors together. Usually I cook aubergine more Arab or Asian style, so this is something way different + nice and fresh it seems!
Looks refreshing and delicious for these hot summer days.
I'm moving to Marseille in September and I'm so excited about the culinary possibilities- the sun and the vegetables, the fish. 👍👍👍
I just want to let you know that I love how you bring the Provençal taste to this channel.
congrats on the channel and your social media success. i'm sure you feel the rush of success and community recognition. 1 million subscribers will happens. cheers!!!!
I made these last night. They came out great. Awesome recipe.
I made this recipe a few days ago but I used dried cherries and walnuts instead and it was amazing! Thank you for all your unique and delicious recipes and techniques, they really inspire me and make me remember why I love food!
I am eating mostly Vegan now so thanks for this! I will try this.
This looks so unique and delicious, I love those toasts!
Made this dish and loved it.
Lovely dish!! Love aubergine!!! Can't wait to try this!!!
Traveling in Southern France and have been enjoying aubergine 🍆 daily...exactly as you have prepared them...and yes very addictive!
Yes I am from Pakistan I have seen your video I like it very much
Winderful. Thank you very much! Merci! 🎉🎉🎉
This is amazing
sounds most interesting, smokey flavour from the grill, combined with the fresh sours & the sweet raisins. thank you!
and nice that uncle is a scissor man. so i am not the only one using scissors in the kitchen.
(i‘m used to melting the aubergines in a casserole; olive oil, no salt beforehand, just lemon and cinnamon. serves warm and cold. recipe by lena vaudrey who lived in the south of france for many years).
err Lena Vandrey, peintre, poète, morte à Montpellier
Looks great Stephane! I had something similar when I lived in S Italy for a few years-you reminded me of those great tasty snacks. I will try this with Aubergine and Courgettes!
Make friends with the scissors! That marinade looks delicious.
Ca a l'air super bon !
Wonderful! I will certainly make this!
Scissor cutting is super common at Korean restaurants. Anyway, that looks like a really great recipe.
Nicely done 👍
Thank you, I love it! 🙏
Ok Stephane, I just finished a batch with Aubergine and courgettes, I ran into a problem though, I don’t think there will be any left by the time I wait for the marinade to settle in because the family keeps going into the refrigerator and “testing” them!
Thanks Stephane, one of my faves...looks so tasty...Cheers👍👍👍🍷
I guess the Romans were very keen on Aubergines 🍆 they spread it all around the Mediterranean (but they learned to eat well after the Greeks showed them how, by selling them Garum and fish broth from those trading emporions)
But still, there’s nothing that beats the taste of smoked Aubergine, mashed into a pasta, with sunflower oil and white onion, sprinkled with sea salt
Kind of Babaganoush but tastier, more intense
Merci
Delicious 😊
I think thyme and coriander also would be great with this recipe piment d espelette would be nice also Provencal herbs fennel seeds also
What weight for the aubergines! Excited to try this :)
0:45 I don't think the aubergine is small. It's quite big actually. I bet it has a good character!...
Lots different sizes. Depends what you can get from your own country
I think pine nuts would work well with this recipe
Aubergine confit delicious can you try with zucchini
Can you try with peppers next time is there difference in ingredients used?
Could we add honey to the recipe have you tried the Basque method Escabeche on vegetables before French cooking academy can you show us?
That's a pan for faux grilling. TBH, on Emeril Live, he grilled (on propane) ratatouille. Split everything, oil, seasoning, on the grill. Then chop chop into a bowl. I tried it and AWESOME.
The origin Marinate eggplant is
garlic origano oil olive salt basil if you got fresh this all
Chris Rea wrote a song about them...
It looks too sweet with sugar plus raisins. I would skip sugar.
This begs for some parsley and garlic, I will use this technique but with a little different flavour profile.
Pretty much like the Italian vinegary eggplant appetizer, but with a French twist. Europe is a small world.
I've never heard of an aubergine before. It looks like a cross between an eggplant and a zucchini
aubergine is another name for eggplant
@@edwardcunha1629Specifically called Chinese eggplant, longer and thinner than European eggplant
@@TheFULLMETALCHEF when I am in an Asian market there are Chinese and Japanese eggplants
I’m American, let me guess you are too?
I watch a lot of British and foreign videos.
Always gives me a laugh when I see this in the comments, do you know what a courgette is?
@@forteandblues only because I’ve been to Quebec
4:10 And I think it's gonna be a long long time
till youTube brings me round again to find
I'm not the cook they think I am at home
oh no, no, no
I'm a scissor man
scissor man
cutting up his food out here alone
🦝
Eww cold eggplants?
YUCK!!!
To be safe, you should never ever make this dish for yourself.