Name: Papeton d’Aubergines (Pope’s Aubergines/Eggplant)
Yield: 6
Cuisine: France
Ingredients: 3 tbsp/45 ml double/heavy cream; 2 eggs & 2 egg yolks; salt & pepper; ¼ pt/150 ml milk; 2 lb/900 g aubergines/eggplant; 4 tbsp/60 ml grated gruyère; butter; ½ tsp/2.5 ml grated nutmeg; 2 tbsp/30 ml lemon juice; 4 in/10 cm strip lemon peel; 3-4 tsp/50-60 ml olive oil

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

This is a melting aubergine mousse that often appears in Provençal homes, smacked down on a bleached checked tablecloth. The only garnish is a dollop of rich tomato sauce ladled over the top. At the Table du Comtat restaurant the Papeton is given a touch of elegance the popes would have approved of: individual custards are served with a delicious red pepper purée. This recipe is a combination of the rustic country recipe & the Table du Comtat’s more elegant presentation.