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4
Easy
Published 2024
Erick Vedel, the famous expert on Provençal cookery and its history, kindly showed me his preferred version of presenting aubergines. It is a reminder that he serves the sauce cold. Estrasses are in the Occitan language bits of cloth, which the cooked aubergines are thought to resemble.
Trim the ends of the aubergines and cut them lengthwise into 1 cm slices.
Lay them out on a plate or board and sprinkle with coarse salt. Leave to disgorge their juices for 20 minutes before turning and salting a little more. Leave a further 15 minutes. Pat the slices dry with a towel or kitchen paper.
Make a tomato sauce by cooking the tomatoes, onions and garlic in olive and f