Steamed figs and baba ghanoush


(For 4 portions)

  • 4 Gangnam Tops
  • ½ punnet Vene Cress
  • 4 Shiso Leaves Purple
  • 6 figs
  • 16 balls of Charentais melon
  • 8 cooked silverskin onions
  • 4 small green pickeled jalapeños
  • 120gr baba ghanoush
  • olive oil

Baba ghanoush

  • 1 aubergine
  • 1 small garlic clove
  • 60gr tahini
  • juice from 1 medium lemon
  • 50ml olive oil


  • Steam 4 figs at 100℃ for 5 minutes and slice the rest of them raw.
  • Cut the silverskins onions into quarter and burn them with a blow torch to give them a smoky flavour.
  • Fry the Shiso Leaves Purple one by one in a medium hot oil (not too hot!).
  • Dress the plate with the steamed fig in the middle, a few slices of fresh figs around it.
  • Then add the Baba Ghanoush, silverskin onions, melon balls, the fried leaves of the Shiso Purple Leaves.
  • Finish with the jalapeño, Vene Cress, Gangnam Tops and a drizzle of olive oil.
  • Serve.

Baba ghanoush:

  • Roast the aubergine in the oven (or chargrill  on flame) until skin has blackened.
  • Peel and squeeze the water out then blend with the garlic clove, tahini, and lemon juice.
  • Slowly drizzle in the olive oil to finish it off.

Recipe: Franck Pontais

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