Tian d’Aubergines

Name: Tian d’Aubergines (Eggplant and Meat Gratin)
Yield: For 6 people
Cuisine: France
Ingredients: 2 tablespoons chopped basil or parsley Coulis; ½ cup freshly grated Parmesan or Swiss cheese; ½ cup freshly grated Parmesan or Swiss cheese; 2 tablespoons bread crumbs; 2 tablespoons chopped basil or parsley Coulis; 1 to 2 cups chopped cooked meat or fish; 2 tomatoes, chopped, or 2/3 cup canned; ½ cup minced parsley; 1 garlic clove, peeled and crushed; ½ cup olive oil; salt; 1 to 2 cups chopped cooked meat or fish; 1 onion, chopped; 3 large eggplants, peeled and diced into ½-inch cubes

Eggplant and Meat Gratin

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

In rural Provence this dish is prepared from leftover meat and fish and is often eaten at the end of the day for a light meal. It can be reheated in a 350° oven.

Ingredients

3 large eggplants, peeled and diced into ½-inch cubes
salt
½ cup

Europe
France
Dinner
Mediterranean

Method

Sprinkle the diced eggplant with salt and let it stand in a bowl for 10 minutes to draw out the bitterness. Rinse under cold water, drain and pat dry.

Preheat oven to 375°

Heat ¼ cup