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Recipe · Provence
Papeton d'aubergine provençal
Provençal eggplant papeton
⏱ 80 minServes 6Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)eggplants
4whole eggs
2 clovesgarlic
400 g (14 oz)tomato sauce
4 tbspolive oil
1bunch basil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) eggplants
- 4 whole eggs
- 2 cloves garlic
- 400 g (14 oz) tomato sauce
- 4 tbsp olive oil
- 1 bunch basil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection. Peel the eggplants, cut into even cubes and sauté in the olive oil.
- Cook covered about 20 minutes with the garlic (germ removed), fleur de sel and pepper until very soft and lightly golden.
- Mash the eggplant with a fork in the bowl into a coarse purée, let cool a few minutes, then add the eggs one at a time.
- Whisk until the eggs are fully mixed in, then pour into the oiled charlotte mold, pressing lightly to remove air bubbles.
- Bake in a water bath 40 min until set and lightly golden, then rest 10 min before carefully unmolding onto a platter.
- Warm the tomato sauce in a skillet with a little chopped basil, spoon over the papeton and serve warm as a starter or light main.
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