Eggplant with Coffee

Eggplant with Coffee – Serves 6

An original recipe that subtly combines the sweetness of eggplant with the bold aroma of coffee. Perfect for surprising your guests… or simply treating yourself.

Ingrédients :

2 medium eggplants
½ cup coffee beans
1 tbsp fresh tarragon, chopped
Olive oil
Salt and pepper
Plain Mediterranean-style yogurt
Ground cinnamon

Preparation

Cooking the Eggplants
- Slice the eggplants in half lengthwise.
- Insert a few coffee beans into the flesh.
- Wrap each half in aluminum foil.
- Bake at 180 °C (350 °F) for about 1 hour, until the flesh is tender.
Making the Purée
- Remove the eggplants from the oven and let them cool slightly.
- Scoop out the flesh with a spoon, removing the coffee beans.
- Crush the beans in a mortar and add them to the eggplant flesh in a small saucepan.
- Stir in the chopped tarragon and heat gently to evaporate excess moisture.
- Pass the purée through a fine sieve, then let it cool completely.
- Add a drizzle of olive oil, season with salt and pepper to taste.
Assembly
- Using a piping bag fitted with a medium tip, fill small espresso glasses with the purée, leaving about 1 cm (½ inch) at the top.
- Top with yogurt and lightly dust with cinnamon.

Presentation Tip

Serve each glass with a small sesame or poppy seed flatbread to use as an edible spoon.

💡 Health Note:
Eggplant is rich in fiber and antioxidants, while coffee adds a natural boost. Choosing plain Mediterranean-style yogurt provides protein and probiotics, which support digestive health.