Eggplant Papeton
Eggplant papeton is a culinary specialty from Provence, made with eggplants, eggs, cheese, garlic, and aromatic herbs. This flavorful and fragrant dish is ideal
Eggplant papeton is a culinary specialty from Provence, made with eggplants, eggs, cheese, garlic, and aromatic herbs. This flavorful and fragrant dish is ideal for a vegetarian meal or an original side dish. Its melting texture and Mediterranean taste make it a staple of Provençal cuisine. Eggplant papeton can be enjoyed hot or cold, and it is perfect for a picnic or a buffet. Its preparation is simple and quick, making it an ideal dish for all occasions.
Time
1 h. 15 min. =
25 min. +
50 min.
Utensils
1 knife1 baking dish1 oven1 bowl
Ingredients for 6 parts
- 4 eggs
- 2 c. à c. provence herbs
- 0.5 c. à c. sea salt
- 2 garlics
- 3 c. à s. olive oil
- 0.25 c. à c. black pepper
- 1 Kg. eggplants
- 100 g. grated cheese
Steps
- Preheat the oven to 180°C (350°F).
- Wash the eggplants and cut them into slices about 1 cm thick.
- Grill them in a pan with olive oil until they are tender.
- Mince the garlic.
- In a bowl, whisk the eggs with the grated cheese, minced garlic, herbs de Provence, salt, and pepper.
- Arrange the eggplant slices in a gratin dish and pour the egg mixture over them.
- Bake for 50 minutes, or until the papeton is golden brown and set.
- Serve hot or warm.