Eggplant Papeton

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2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper, ground
1 cup tomato sauce

Peel eggplants; remove seeds and cube flesh. Sauté shallots in butter and oil. Add eggplant. Cook for 10 minutes over medium heat, stirring occasionally to prevent sticking. Purée eggplant mixture in a food processor. Beat in eggs, cream, and cornstarch. Season well with salt and pepper. Pour in buttered individual oven-proof timbales and bake in a bain marie at 350ºF until mixture is medium firm. To serve, unmold on warm plates, and pour hot tomato sauce over timbales.

Yield: 4 portions

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