@lecordonbleuldn: Head Cuisine Chef, Eric Bediat, demonstrates a delicious Aubergine Caviar recipe. This recipe is included on our Taste of Le Cordon Bleu Cuisine workshop, which allows you to gain essential culinary knowledge under the guidance of our chef, whilst getting an insight into the student experience at the world’s premier culinary arts school in London. Find out more lcbl.eu/gl142m #fyp #cuisine #chef #Recipe #caviar #aubergine #lecordonbleulondon #lecordonbleu #foryoupage

LinuxDeRabiatus :

thank you for showing this so I can try new things 🥰

P1x1stix :

Thank you. Love that you use induction cooktop.

Xtina :

Marco has the best aubergine caviar recipe/video

Donna :

so almost like carbanata

christiyanhristov :

That will be $125 please ✌

ProudGma19 :

WOW BEAUTIFUL💪💪💪💪🔥🔥🔥🔥🔥

JollyOllyOlly :

Beautiful dish!

ts102206 :

oo noo, no one use the skin from aubergine. you can cook the full aubergine and the garlic in the oven and pell the skin and mix it together. but to eat the skin, awfull..😂

sivakl :

look like Indian style brinjal you modify I guess anyway nice 👌

Assem al henani :

Great dish chef 👍🏻thank you for the recipe

Danilo :

basil chef is better 😉🔝👍🏻👍🏻

Gayla Standley :

fabulous

fatmazaki603 :

what ingredient did you put after the pepper?

Lisa 🍷 :

Beautiful!! That’s a work of art. 😊

Disco :

Why did he do the garlic like that

muhamadzahid065 :

I'm zahid from swat currently I'm working as a chef in Lahore city Pakistan please give me a job in your kitchen

Elena :

OMG, what are U doing with me, now I'm going to buy aubergine immediately, to make this cavier 🙏thanQ

Disco :

Actually it's called Bahba Ganush

Amelia :

Did the chopped skin get added with the chopped eggplant

mattdelle :

Chicken Cutting board ??

Chief officer. :

💐 :

🙃

lilymae :

🤣

Nob :

🥰

Andreas Stylianou :

🥰