A recipe with a special spice!

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 1 unit foie gras (appx 800g)
  • 2kg salt
  • 75g zaatar
  • 50g flour
  • 2 egg whites

For the aubergine(egg plant) compote

  • 1kg aubergine (eggplant) peeled and cut into squares
  • 300g brown sugar
Preparation
  1. Mix half the salt with the Zaatar, flour and egg whites then semi beat the mixture.
  2. Place the mixture into the bottom of a baking tray and the foie gras on top, then cover over with the remaining salt.
  3. Heat the oven at 220 C for about 30 minutes (the time will depend on the weight of the foie gras).

For the aubergine(egg plant) compote

  1. Peel and chop the aubergine and mix it with the brown sugar on the stove until it is well cooked.
  2. Remove the salt from the foie gras, cut a piece then serve next to the aubergine compote along with the Zaatar toast.
Zaatar is a very popular Middle Eastern spice mixture and is used a lot in Arabian cuisine.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy