Description
This dish, also known as "Eggplant Dad", originally from the Provence got its name from the tradition of its preparation in the form, reminiscent of the tiara of the Pope of the Roman Catholic Church. Less well known than provençal Ratatouille, but no less delicious. Served well chilled and always with a tomato sauce.
Ingredients
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Eggplant
1 piece
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Chicken egg
1 piece
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Corn starch
1 tsp
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Cheese curd
100 g
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Spices
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Salt
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Tomato
2 piece
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Greens
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Olive oil
1 Tbsp
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Sugar
-
Salt
Cooking
Eggplant coarsely chop, place in a pot of cold salted water, place over high heat. After boiling water, reduce fire and cook for 15-20 minutes under cover.
Ready and slightly cooled eggplant, cheese, egg, starch, spices and salt put in the bowl of a blender and grind until smooth. I don't have the traditional shape of the tiara, so I baked in silicone molds portion. If You form is not silicone, lightly grease them with oil. Bake at 160 gr 30-35 min in the single-serve ramekins or 50 minutes in one big form.
For our Express need sauce grind in a blender tomatoes, herbs, olive oil, a pinch of sugar and salt until smooth.
Papeton - delicate summer casserole of eggplant. Be sure to cool it before removing from the mold and serving.
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