Aubergines Stendhal

Name: Aubergines Stendhal (Aubergines Stendhal)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; 4 leaves of fresh basil; salt, freshly-ground pepper; 200 g (7 oz) butter; a whole head of garlic; 4 long aubergines, weighing 150 g (5¼ oz) each; 400 g (14 oz) tomatoes

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

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

Europe
France
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

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.
Cut the tomatoes in half. Slice them 1 cm (½ in) thick,