Salade d’Aubergine Papa Pchara Nicolas Audi

Nicolas’ motto "Sharing the family recipes from father to sons for the future of our country"

Ingredients

• 1000 g small eggplant

• 150 g white onion

• 500 g round cherry tomatoes • 3 bunches purslane

• 1 pc kaak round bread

• 1 loaf Arabic bread (20 cm) • 2 tbsp of pomegranate seeds

For the sauce

• 40 g pomegranate molasses • 25 g lemon juice

• 1 grated garlic clove

• 20 g water

• 35 g olive oil

• 6-8 g salt

• 1 pinch sweet pepper

Preparation Montage

1. Begin by peeling the eggplant, keeping the stems green.

2. Fry in vegetable oil for a few minutes, until a beautiful

golden color, and drain.

3. Cut into pieces 3 cm in size.

4. Cut the onion into julienne strips and the cherry tomatoes

into 4, and remove the purslane leaves from the heads.

5. Cut the bread into small squares or rounds 3x3 cm

and lightly toast in the oven.

6. Make an opening in the kaak.

The sauce

Mix the grated garlic with lemon juice, pomegranate, water, salt, pepper and olive oil.

To assemble the salad

1. Place the purslane leaves, eggplant and between each cherry

tomato, round bread, thin slice of onion and purslane heads.

2. Spread the pomegranate seeds all over the salad.

3. Put the same ingredients in the kaak.

4. Pour the sauce over the salad and there you go.

Nicolas successfully transitioned into the world of gastronomy from an initial career as an interior architect. Bound by family ties to the Lebanese and Mediterranean cuisines, he breaks down and reconstructs recipes from across the region, innovating and integrating various cuisines from around the world. Bringing toget er contemporary and classical components, Nicolas offers foreign, yet familiar gastronomic experiences. While relying on flexibility and the acceptance of the industry’s constant evolution, his fixation with product quality never falters. In 2014, he was the recipient of an award from the International Academy of Gastronomy.