Charred Eggplant Gruyere Fondue — Spiced Eggplant Gruyere Fondue - Machboos
Smoky charred eggplant melted into a warm Swiss Gruyere fondue, scented with Qatari cardamom and dried lime, drizzled with date molasses and scooped with grilled flatbread.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both eggplants all over with a fork. Grate Gruyere. Grate garlic. Crack dried limes open and tap out the seeds, then crush the shells coarsely. Juice both lemons. Pick parsley leaves.
Char
Set eggplants directly on a high gas flame or under a high broiler 16 minutes, turning every 3 minutes, until skin blackens evenly and flesh collapses when pressed. Rest in a bowl 5 minutes to keep steaming.
Build 1
Scoop hot eggplant flesh into a medium saucepan and discard skin. Add garlic, crushed dried limes, cardamom, cinnamon, turmeric, black pepper, salt, and 2 tbsp lemon juice. Stir over low heat 3 minutes until the spice paste turns glossy and smells fragrant.
Simmer
Toss grated Gruyere with cornstarch in a small bowl. Pour white wine into the eggplant pan and warm over low heat 60 seconds. Add cheese in three handfuls, stirring in a figure-eight after each addition until fully melted and stretchy.
Plate
Brush flatbreads with 2 tbsp olive oil and toast over a high flame or under the broiler 90 seconds per side until charred in patches and pliable. Tear into scooping pieces. Pour fondue into a warm shallow bowl, drizzle with date molasses and remaining olive oil, and scatter parsley, pomegranate seeds, and sesame seeds across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.