Eggplant A La Provencale

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Servings: 4 Difficulty: Advanced
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A classic French-inspired dish featuring tender fried eggplant layered with a vibrant, fresh tomato and garlic sauce.
Eggplant a La Provencale recipe image
Eggplant a La Provencale recipe image
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Eggplant A La Provencale

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 18.8

Description

This elegant yet simple dish captures the essence of Southern French cooking with its bright, savory flavors. The heart of the recipe is the eggplant, which is salted to draw out bitterness, then gently fried until golden and tender. It is paired with a fresh tomato sauce infused with garlic, lemon juice, and herbs, creating a perfect balance of acidity and richness. Ideal for a light summer lunch or as a sophisticated vegetarian appetizer, this dish shines with fresh ingredients. Serve chilled or at room temperature to let the flavors meld beautifully. It pairs wonderfully with crusty bread and a crisp white wine.

Ingredients

Directions

  1. Peel the eggplants and cut them into 1/2-inch diagonal slices.
  2. Spread the slices on a cutting board and sprinkle generously with coarse salt.
  3. Press a plate over the eggplant slices to extract excess moisture.
  4. Let the eggplant drain for 30 minutes, then wipe dry with a damp cloth.
  5. Heat olive oil in a large skillet over medium heat.
  6. Fry the eggplant slices gently, turning often, until tender and lightly golden.
  7. Remove the eggplant from the pan and drain on paper towels.
  8. Blanch ripe tomatoes in boiling water for a few seconds, then peel and deseed them.
  9. Sauté the tomato pulp in a little olive oil until soft.
  10. Add chopped garlic and parsley to the tomato mixture.
  11. Cover the pan, reduce heat, and simmer for 30 to 40 minutes until thickened.
  12. Remove from heat and let cool slightly, then stir in lemon juice, sugar, salt, and pepper.
  13. Arrange the fried eggplant slices in a shallow serving dish or glass bowl.
  14. Pour the tomato mixture evenly over the eggplant.
  15. Chill the dish until ready to serve.
  16. Garnish with fresh parsley sprigs before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 18.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.2g9%
Sugars 2.6g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, provencale, tomato sauce, french cuisine, vegetarian, vegan, garlic, parsley, lemon juice, olive oil, appetizer, summer dish, fried eggplant, healthy, side dish
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