Recipe Tabbouleh of spelt with roasted eggplant

The chef of the Doucinello restaurant in L'Isle sur la Sorgue, presents her recipe for Spelt Tabouleh with roasted eggplant, a dish that is part of the Buddhas Bowls prepared at the restaurant.

Ingredients for 6 people:

- 3 small purple eggplants
- 350 gr of organic small spelt of the Ventoux farm du Rouret (Mazan)
- 150 gr candied cherry tomatoes (Italian delicatessen)
- Fruity olive oil from Provence
- Madagascar pepper, fleur de sel de Guérande
- Cumin powder
- Basil leaves large leaf
- Vinaigrette: olive oil, mix so much balsamic vinegar of Modena and reduction of balsamic vinegar, Madagascar pepper, fleur de sel de Guérande


Rinse the spelt grains in cold water and blanch them in boiling and salted water for 30-35 minutes.

Rinse and cut the eggplants into cubes, place on a roasting plate, season with cumin, salt, pepper and olive oil for 25 minutes covered with aluminum foil in the oven at 190°C.

Check the eggplant fondant (melting and glossy texture) and extend cooking for 10 minutes uncovered (without aluminum).

Rinse the spelt grains in cold water, allow to cool.

Slice in half the candied cherry tomatoes, basil leaves, prepare the dressing.

Mix all ingredients with dressing.

Rectify the seasoning and set aside for a minimum of 2 hours.

On the right, an example of the composition of the salads offered at the Doucinello restaurant, the 'Buddha Bowls' enhanced by this stool!

Good tasting!

Restaurant open Monday to Friday from 9am to 2pm, Saturday and Sunday from 8am to 2pm. Closed on Wednesdays.

Doucinello Restaurant
37 Rue Carnot - 84800 L'Isle-sur-la-Sorgue -
04 90 38 62 43

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Recette Taboulé d'épeautre à l'aubergine rôtie

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