Eggplant papeton

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Photo: thisvegetarian.com

Prep Time:
30 minutes
Cooking Time:
30 minutes
Servings:
4

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.

  • For the Eggplant papeton:
  •  Tags for<b>Eggplant papeton
  • Tags for Eggplant papeton
  • main ingredients:
  • eggplant Pageturner Cookbook
  • shallot Pageturner Cookbook
  • eggs Pageturner Cookbook
  • tomato Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • Country cuisine:
  • Mediterranean Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • Easter Pageturner Cookbook
  • dietary considerations:
  • vegetarian Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 2 medium eggplants
      2 medium shallots, chopped
      2 ounces olive oil
      1 ounce butter
      3 eggs, beaten
      1/2 cup light cream
      1 teaspoon cornstarch
      1/2 teaspoon salt
      1/4 teaspoon ground white pepper
      1/4 teaspoon Aromat seasoning
      1 cup light tomato sauce .

    Directions

    Preheat oven at 350 degrees.
    Peel eggplants. Cut into squares. Remove seeds.
    Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
    Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
    Pour into buttered oven proof individual dishes. Bake until mixture is firm.
    Unmold on plates and serve with hot tomato sauce or marinara sauce

    Country cuisine Ecookbook(s) showing the recipe Eggplant papeton:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    1
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