Aubergine papeton with tomato coulis

Aubergine papeton with tomato coulis

3.0 2 ratings

Prep. 20 min

Total 2 h

6 portions

Ingredients

Papeton

aubergines cut in pieces (approx. 3 cm)
1000 g
garlic clove
1
olive oil
50 g
slightly salted butter for greasing
wheat flour for dusting
eggs
4
semi-skimmed milk
50 g
salt
3 pinches
ground cayenne pepper
1 pinch
hot water for bain-marie

Tomato coulis

garlic cloves
3
white onions cut in halves
100 g
olive oil
30 g
ripe tomatoes cut in halves
600 g
caster sugar
1 tsp
fresh thyme leaves
1 pinch
salt
3 pinches
ground white pepper
2 pinches
fresh basil leaves chopped
10

Difficulty

easy

Nutrition per 1 portion

Protein 8 g

Calories 1089 kJ / 262 kcal

Fat 19 g

Fibre 6 g

Carbohydrates 16 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Provence on your table 10 Recipes
International

You might also like...

Steamed aubergine and ricotta lasagne

1 h 25 min

Lamb’s lettuce cream soup, Broccoli with olive sauce

45 min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1 h 15 min

Hibiscus and Raspberry Tart

2 h 35 min

New potato and asparagus salad with dill pesto

40 min

Duchess casserole with vegetables

1 h 15 min

Provençal tart

1 h 15 min

Trout mousse

5 min

Courgette omelette

40 min

Courgette and cod lasagne

1 h

Aubergine mille-feuille with yoghurt and mustard sauce

40 min

Courgette side dish

30 min