vegetarian · Dinner
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.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
920Calories
36gProtein
56gFat
78gCarbs
28gSugar
14gFiber
1080mgSodium
75mgChol
Goes well with
Swiss FendantSwiss Fendant — A refreshing pairing for...
local
Qamar al-Din Apricot NectarQamar al-Din Apricot Nectar — A refreshi...
international
Instructions
1
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.
2
Char
Set both eggplants directly on a high gas flame or under a high broiler 14–16 minutes, turning every 3 minutes, until skin blackens evenly and flesh collapses when pressed. Rest in a bowl 5 minutes to keep steaming.
3
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 3–4 minutes until the spice paste turns glossy and smells fragrant.
4
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.
5
Plate
Brush both flatbreads with 2 tbsp olive oil total 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 or divide between two bowls, drizzle with remaining date molasses and 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) globe eggplant
- 120g (4.2 oz) Gruyere cheese
- 2 tbsp date molasses
- 2 fresh lemons
- 4 garlic cloves
- 2 whole dried limes
- 1 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp ground turmeric
- 0.5 tsp ground black pepper
- 1 tsp kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tsp cornstarch
- 2 large flatbreads
- 10g (small handful) flat-leaf parsley
- 2 tsp pomegranate seeds
- 2 tsp toasted white sesame seeds