The chef presents us a stimulating recipe!
You will need:
2 medium eggplants
1/2 cup of coffee beans
1 tablespoon freshly chopped tarragon
Salt and pepper
Plain Mediterranean style yogurt
Cut the aubergines lengthwise. Plant the coffee beans in the flesh of the vegetables and close them with aluminum foil. Bake at 350 F for one hour. The eggplants must be cooked enough.
Remove from the oven, unwrap the eggplants and let them cool. Using a tablespoon, collect the cooked flesh by removing the coffee beans, which will be ground in a mortar, and place everything in a small saucepan.
Bring to the fire with the spoon of chopped tarragon. The purpose of this operation is to dry the puree well by evaporation. Pass through a fine sieve. When the preparation is cool, add a drizzle of olive oil and adjust the seasoning.
Using a pastry bag with a medium tip, fill small espresso glasses up to 1 cm. from the edge of the glasses. Finish filling them with yogurt and garnish with a little cinnamon powder.