Chichoumeye

Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

On the markets chichoumeye, finely cut aubergines, onions and peppers, held together with tomatoes, is dished out with the rôtisserie chickens– the juice from the chickens drops into the vegetables, which smell and taste like heaven. You can add diced courgettes to the mixture.

Customarily eaten with roast or sautéed chicken (such as Poulet à la Barthelasse), chichoumeye is also good with eggs, an omelette or tortilla, and with any grilled fish. In the Hérault it is used fill a tart, with Gruyère cheese scattered on top in a thick layer. When it is baked the cheese melts into the base – one of Languedoc’s answers to pizza, the other is coca de recapte.

Ingredients

    Method