ReceptnaptárAubergines à la provençale (Provençal baked aubergines)
Provençal baked aubergine is the simplest and yet loveliest dish of the summer market: soft-roasted aubergine with a tomato and garlic filling and a crisp, crumbly topping. It is great as a side, a vegetarian main, or even cold as a starter.
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Ingredients
Method
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- Heat the oven to 200 °C (fan 180 °C). Score the flesh of the aubergine halves in a criss-cross pattern 1 cm deep with a knife, without piercing the skin.
- Sprinkle a little salt over the cut sides, leave for 15 minutes, then blot away the released moisture with paper towels.
- Brush each half with 1 tbsp oil, place cut side up on a baking tray and bake for 20-25 minutes, until the flesh is soft.
- Meanwhile, cook the garlic in 1 tbsp oil for half a minute, then the tomatoes for 6-8 minutes until thick. Season with salt and pepper and stir in the herbs and half of the parsley.
- Carefully scoop out the aubergine flesh, chop it roughly and mix it with the tomato mixture, then spoon it back into the skins.
- Mix the breadcrumbs with the remaining parsley and oil, scatter over the filling and bake for 10-12 minutes until the top is golden brown and crisp.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salting and blotting takes away some of the bitterness and reduces how much oil the aubergine absorbs, so it is worth taking the time.
- The skin stays on, but do not cut through it. It holds the soft flesh and makes a lovely serving dish.
- The crumbs stay crisp if they go on in the last round, at the end of baking. If you put them on too early, they soften.
Frequently asked questions
Is it vegan?
Yes. It is made with olive oil, tomatoes and breadcrumbs, so it is vegan as long as the bread is too.
What is good to serve with it?
Baked fish, roast lamb or rice, though with a little salad it is also a filling lunch on its own.
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