{"id":25536,"date":"2019-09-17T13:09:18","date_gmt":"2019-09-17T17:09:18","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/eggplant-knows-no-boundaries\/"},"modified":"2025-07-01T11:16:56","modified_gmt":"2025-07-01T15:16:56","slug":"laubergine-ne-connait-aucune-frontiere","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/eggplant-knows-no-boundaries\/","title":{"rendered":"L\u2019aubergine ne conna\u00eet aucune fronti\u00e8re"},"content":{"rendered":"

De simple \u00e0 sensationnelle, elle est de plus en plus en vedette sur les menus. <\/h2>\n

Il arrive qu\u2019un aliment se mette soudainement \u00e0 appara\u00eetre sur tous les menus, pour notre plus grand bonheur. Qu\u2019elle soit propos\u00e9e en trempette, plat \u00e0 partager, sandwich ou plat principal, l\u2019aubergine est une \u00e9toile montante. <\/p>\n

Selon Gerry Ludwig, chef corporatif consultant chez Service alimentaire Gordon, \u00abon constate une r\u00e9elle explosion [de popularit\u00e9 pour cet aliment,] \u00adqui n\u2019est d\u00e9sormais plus r\u00e9serv\u00e9 \u00e0 la cuisine italienne et m\u00e9diterran\u00e9enne<\/a> \u00bb. <\/p>\n

La texture peu commune de l\u2019aubergine \u2013 spongieuse lorsqu\u2019elle est crue, mais fondante, tendre et onctueuse quand elle est cuite \u2013 lui permet d\u2019absorber les sauces et ingr\u00e9dients parfum\u00e9s, qui agr\u00e9mentent son go\u00fbt subtil. <\/p>\n

Au-del\u00e0 de la friture <\/h3>\n

M\u00eame si cette m\u00e9thode de cuisson est populaire, ce n\u2019est pas la seule option. La caponata, un plat traditionnel sicilien d\u2019aubergine aigre-doux, est utilis\u00e9e de mani\u00e8res \u00e9tonnantes : comme garniture sur de l\u2019omble chevalier et servie avec du fenouil caram\u00e9lis\u00e9 et du citron grill\u00e9 (Cal Mare, Los Angeles) ou encore d\u00e9construite de fa\u00e7on \u00e0 mettre chaque ingr\u00e9dient en vedette (Sixth and Mill, Los Angeles). <\/p>\n

Trempettes<\/h3>\n

Plat phare des trempettes \u00e0 base d\u2019aubergine, le baba ghanouj prend toutes sortes de formes inusit\u00e9es. Chez X\u2019tiosu Kitchen (Los Angeles), des piments verts, des \u00e9pices et du citron frais donnent une touche latine \u00e0 ce plat du Moyen-Orient. <\/p>\n

Plats partag\u00e9s<\/h3>\n

L\u2019aubergine se pr\u00eate parfaitement \u00e0 ce type de plat. Par exemple, chez Katana Kitten (New York), on sert l\u2019aubergine asiatique carbonis\u00e9e en bouch\u00e9es, le tout arros\u00e9 de ponzu et garni d\u2019\u00e9chalote frite, d\u2019arachides et de tofu ferment\u00e9. De son c\u00f4t\u00e9, Hunan Slurp (New York) propose des roulades d\u2019aubergine asiatique r\u00f4tie farcies de piments grill\u00e9s et d\u2019un \u0153uf de cent ans, puis arros\u00e9es d\u2019une riche vinaigrette au s\u00e9same.<\/p>\n

Sandwiches et plats principaux<\/h3>\n

Tout en vari\u00e9t\u00e9, ces plats mettent la cuisine fusion en valeur, par exemple, la tostada \u00e0 l\u2019aubergine r\u00f4tie (Guerilla Tacos, Los Angeles) ou la r\u00e9confortante aubergine Orleans (Ina Mae Tavern and Packaged Goods, Chicago) : aubergine frite garnie d\u2019\u00e9crevisses et sa sauce cr\u00e9meuse, le tout entre deux tranches de pain.<\/p>\n

Pour d\u2019autres conseils d\u2019utilisation de l\u2019aubergine, renseignez-vous aupr\u00e8s de votre repr\u00e9sentant de Service alimentaire Gordon.<\/p>","protected":false},"excerpt":{"rendered":"

From simple to sensational, it\u2019s emerging as a star on the menu.  Every so often, an ingredient appears on menus everywhere with delicious results. From dips and snacks to shared plates, handhelds and entr\u00e9es, eggplant is emerging as a menu star.  \u201cWe\u2019re really seeing this explode,\u201d says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, […]<\/p>\n","protected":false},"author":19,"featured_media":26840,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-25536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\nEggplant Knows No Boundaries | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/laubergine-ne-connait-aucune-frontiere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggplant Knows No Boundaries\" \/>\n<meta property=\"og:description\" content=\"From simple to sensational, it\u2019s emerging as a star on the menu.  Every so often, an ingredient appears on menus everywhere with delicious results. From dips and snacks to shared plates, handhelds and entr\u00e9es, eggplant is emerging as a menu star.  \u201cWe\u2019re really seeing this explode,\u201d says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/laubergine-ne-connait-aucune-frontiere\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-17T17:09:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:16:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Eggplant-Raw-IC-Recipe-Hero-Image-760x400_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Eggplant Knows No Boundaries | Gordon Food Service","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/laubergine-ne-connait-aucune-frontiere\/","og_locale":"fr_CA","og_type":"article","og_title":"Eggplant Knows No Boundaries","og_description":"From simple to sensational, it\u2019s emerging as a star on the menu.  Every so often, an ingredient appears on menus everywhere with delicious results. 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