Aubergines à la Provençale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- aubergines
- oil
- tomato
- garlic
- sauce Tomate
Instructions
- Prepare the aubergines as for Aubergines au gratin, frying them and emptying the skins.
- Chop the flesh and mix it with tomato tossed in oil and heightened with a point of garlic, in place of the Duxelles.
- Garnish the skins with this composition and gratinate in the same way.
- On taking the dish from the oven, surround the aubergines with a cordon of sauce Tomate.