Papeton d’aubergines

Name: Papeton d’aubergines
Cuisine: French
Ingredients: 1 medium-sized onion, finely chopped; 1 clove garlic, crushed; 15 g/½ oz butter; 1 tablespoon olive oil; tomato coulis sprigs of watercress, to garnish; tomato coulis sprigs of watercress, to garnish; 75 g/3 oz cooked pork, finely chopped; 50 g/2 oz cooked ham, finely chopped; salt and ground black pepper; salt and ground black pepper; 2 large tomatoes, blanched, skinned, seeded and chopped; 1 tablespoon finely chopped parsley; 1 large egg, lightly beaten; olive oil; salt; 3 medium-sized long aubergines, about 450 g/1 lb altogether

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

3 medium-sized long aubergines, about 450 g/1 lb altogether
salt

Europe
France
Provence
Side dish
Gluten-free

Method

Wipe the aubergines with a damp cloth. Slice them thinly without peeling them. Sprinkle with salt and leave in a colander for 30 minutes to allow the bitter juices to drain away.

To Prepare the Filling

In a small saucepan, heat the butter and olive oil. When the butter has melted, sauté the finely chopped onion for 5 minutes, stirring occasionally w