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Video length: 3 mins.
The France 2 teams take you to the Alpes-Maritimes to celebrate a fruit, considered a vegetable. This is eggplant.
It is a jewel of Provencal cuisine that grows to the sound of cicadas. It’s a sweet summer vegetable that cooks love to flavor. Eggplant is one of Lorenzo’s specialties Gullo. “I chose it because it is fleshy, super good, very productive”he says. It is in July that the plants give the most vegetables. It all starts with a small purple flower. Lorenzo harvests them every day at the end of the day, once they are sips of Sun. The vegetables are almost round and very wide.
An aubergine queen of restaurants
This is what restaurateur Nadim is looking for Beiruti. In his small establishment in old Nice (Alpes-Maritimes)he works with Mediterranean products from countries such as eggplant. His recipe begins with cooking eggplant. “The skin must burn“, he specifies. Once the eggplants are cooked, the chef scrapes the skin to work the flesh. Then add lemon juice and minced garlic. Eggplant is one of the essentials of summer in the Mediterranean.