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

Fiber 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®.

Sign up for free More information

Also featured in

Provence on your table 10 Recipes
International

You might also like...

Pineapple parcels

1 h

Stir Fried Potato Shreds

No ratings

Aubergine Bhurta

30min

Berry halva semifreddo

4 h 10min

Spiced rice pudding (meghli)

50min

Cheese and Walnut Patties

No ratings

Peas with ham

30min

Pancakes with Spinach, Bacon and Ricotta

1 h 45min

Apple Mulled Wine

25min

Vegan Cheese Alternative

6 h 40min

Romesco dip

10min

Lime Yoghurt Mousse with Strawberry Coulis

2 h 15min