FREE SHIPPING on all orders!
Free gift with minimum purchase! Use code: GIFT
Free ground shipping all orders for a limited time. No promo code necessary. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies only to orders placed online at www.lecreuset.com and in Le Creuset Signature Boutiques. Offer ends December 20, 2016 at 11:59 p.m. EST.
For gift with purchase, must use code GIFT at checkout. One gift per customer. Cannot be applied to prior purchases. Only available in Cerise red. Gift with purchase valid online at www.lecreuset.com and in Le Creuset Signature Stores November 24–December 24, 2016 at 11:59 p.m. PST, or while supplies last. Limited quantity available. Offer not available in Le Creuset outlet stores.
Bring a medium saucepan of water to a rolling boil.
Heat a grill pan. Cook whole eggplant, turning occasionally, until charred and very soft, about 25 minutes. Remove from heat and let cool 15 minutes.
Meanwhile, add eggs to boiling water. Cover and reduce heat to low. Simmer 10 minutes, then immediately remove to ice water. Chill 15 minutes.
Peel eggs, cut in half lengthwise, and scoop cooked egg yolks into a food processor. Add cumin, butter, vinegar, mayonnaise and mustard, and mix well. Taste and season again with salt and pepper.
Peel eggplant and roughly chop the flesh. Fold into the egg mixture. Spoon the mixture into the reserved egg white halves. Place on a serving platter. Garnish with paprika and celery leaves.
Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.
The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.
Stoneware is safe for the oven, broiler and microwave. And because it resists stains and odors, it’s ideal for storing foods in the refrigerator or freezer.