Papeton d’Aubergines

Pope’s Aubergines/Eggplant

Preparation info
  • 6

    • Difficulty


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.