Jean Troisgros, Pierre Troisgros

Aubergines Stendhal

Aubergines Stendhal

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 4 long aubergines, weighing 150 g (5¼ oz) each
  • 400 g

Method

  1. Choose good aubergines all of the same size and shape, very fresh, glossy and a deep violet colour. Wipe them clean, cut off the ends and then, with a long knife, make four deep lengthwise cuts in each. Put them on a dish and sprinkle lightly with salt and freshly-ground pepper. Leave for about 15 minutes.
  2. Cut the tomatoes in half. Slice them 1 cm (½ in) thick,