papeton-aubergine

Specialty of Avignon, the city of the popes,

this eggplant papeton is served cold in summer. Excellent with lamb chops.

For 6 persons: 1 kilogram of eggplant, 4 cloves of garlic, 1 onion, 1 dried bay leaf, thyme, olive oil, 6 organic eggs, 5 cl of milk, 20 cl of tomato coulis, salt and pepper.

Wash the eggplants and remove their peduncles. Cut them into cubes. Finely chop the onion.

Heat 2 tablespoons of olive oil in a frying pan. Brown onion and whole garlic cloves. When everything is golden, add the bay leaf, thyme of Provence, salt and pepper. Reduce heat, cover and let simmer for 30 minutes until eggplant is tender.

Preheat your oven to 180 ° (th6). Remove the herbs and mix the vegetables until obtaining a puree puree. Add the eggs, milk, and then pour the mixture into an oiled cake tin. Fill a dish with gratin of hot water and put the cake tin in it.

Bake and cook for 1 hour. Let cool, then place in the fridge all night. Unmould and cut into thin slices. Serve with tomato coulis or artichoke delight.

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