Aubergine papeton with tomato coulis

Aubergine papeton with tomato coulis

3.0 2 ratings

Prep. 20min

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...

Lamb’s lettuce cream soup, Broccoli with olive sauce

45min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1 h 15min

Tarte Tatin

1 h

Ratatouille

40min

Provençal tart

1 h 15min

Moroccan harira and chicken soup

1 h

Crunchy Granola

2 h

Courgette and cod lasagne

1 h

Salmon, quinoa, feta and mixed vegetable salad

50min

Courgette omelette

40min

Steamed aubergine and ricotta lasagne

1 h 25min

Courgette side dish

30min