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Provencal recipes


Tian d'aubergine

A hot starter or served
as a light lunchwith salad.

Market for 6 persons
  • 600 g. aubergines
  • 4 large eggs 20 cl fresh single cream
  • 3 tablespoons of oil
  • 100 g. flour
  • 4 garlic cloves, parsley, salt, pepper, nutmeg
  • big red pepper
  • 4 good sized tomatoes, oil, salt, sugar

  • Peel and chop the aubergines with the garlic and parsley, season.

  • Beat the eggs, oil and fresh cream together, stir in the flour, salt, pepper and nutmeg.

  • Add the raw aubergines to this mixture and bake in a 'tian' (oven dish or a tart tin ). Cook for 35 mins at 230°c

  • Meanwhile, prepare the sauce:

  • Cut the pepper into thick slices and brown in a frying pan with a little oil.

  • Peel, seed and cut into small pieces the tomatoes.

  • Cook for 10 mins only to preserve the taste of fresh tomatoes.

  • Liquidize the tomatoes and pepper together.

  • Serve the tian hot and the sauce cold.

Provencal recipes

Recette tian d'aubergine en FrançaisProvencal aubergine tian receipe in English

Provencal recipes
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Tian d'aubergine
Flan d'aubergine
Soupe au pistou
Daube provençale

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