Gratin d’Aubergines

Aubergines baked with cheese and tomatoes

Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Aubergines become bitter if they are not absolutely fresh so always choose very firm, shiny ones and use them straight away. To reduce the amount of fat, you can blanch the slices of aubergine for 2 minutes instead of grilling or frying them in oil. The flavour suffers a little but it is in fact a traditional Provençal way of cooking them and the dish is very tasty either way.