Recipe Aubergine caviar with an under-video zaatar

1. Peel the eggplants then cut them into cubes; Peel and chop the garlic.

2. In a vacuum cooking bag, place the eggplant cubes and garlic. Add the zaatar, olive oil, salt and pepper slightly. Mix everything, stirring the bag.

3. Place the bag in the vacuum machine, then make a vacuum by pressing "manual suction", then on "welding".

4. Heat a large amount of water in a Dutch oven or pot. Adjust the thermoplonger to 80 ° C and partially immerse it in the water.

5. When the water reaches 80 ° C, immerse the bag in it for 50 min.

6. Once the eggplant is cooked, remove the bag and let it cool before opening it. Mix the eggplant in a blender or a blender. The consistency can be either very smooth or more granular, of your choice.

7. Enjoy cold with grilled toast. Add a drizzle of olive oil when serving and adjust the seasoning.

Tip: it is possible to cook several types of vegetable mixtures at the same time, at low temperature, when the cooking temperatures are identical.