Recipe
EGGPLANT PAPETON
Serves: 4
Preparation time: 30 minutes If they like it, it serves 4 otherwise
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
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 .
Preparation
-
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
main ingredients:
type of dish:
appetizer
cuisine:
Mediterranean
specific recipes:
Chef-recipe
season and occasion: Easter
dietary considerations:
Array
Type of meal:
lunch
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