This classic French-inspired dish transforms humble eggplant into a luxurious appetizer. The key lies in the preparation: salting the slices draws out bitterness and excess moisture, allowing them to fry up golden and tender without becoming soggy. The topping is a simple yet profound mixture of ripe tomatoes, garlic, and fresh parsley, slow-cooked to develop a rich, jammy consistency. Brightened with a splash of lemon juice and a hint of sweetness, the sauce balances the earthy flavor of the eggplant. Perfectly chilled or served at room temperature, it is an ideal starter for summer dinners, wine gatherings, or as a light vegetarian main course.
Eggplant A La Provencale
Description
This classic French-inspired dish transforms humble eggplant into a luxurious appetizer. The key lies in the preparation: salting the slices draws out bitterness and excess moisture, allowing them to fry up golden and tender without becoming soggy. The topping is a simple yet profound mixture of ripe tomatoes, garlic, and fresh parsley, slow-cooked to develop a rich, jammy consistency. Brightened with a splash of lemon juice and a hint of sweetness, the sauce balances the earthy flavor of the eggplant. Perfectly chilled or served at room temperature, it is an ideal starter for summer dinners, wine gatherings, or as a light vegetarian main course.Ingredients
Directions
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Cut the unpeeled eggplants into 1/2-inch diagonal slices.
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Spread the slices in a single layer on a cutting board or tray.
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Sprinkle generously with coarse salt on both sides.
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Place a plate on top of the slices and press down to release excess liquid.
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Allow the eggplant to drain under pressure for 30 minutes.
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Wipe the salt and moisture from the slices with a damp cloth or paper towels.
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Heat enough olive oil to cover the bottom of a large skillet over medium heat.
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Fry the eggplant slices gently, turning often, until tender and lightly golden.
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Remove the fried eggplant from the pan and drain on paper towels.
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Plunge the ripe tomatoes into boiling water for a few seconds to loosen skins.
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Peel the tomatoes, remove seeds, and chop the remaining pulp.
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In a clean saucepan, sauté the tomato pulp in a little olive oil until soft.
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Add the chopped garlic and parsley to the tomato mixture.
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Cover the pan, reduce heat to low, and simmer for 30 to 40 minutes.
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Remove the tomato sauce from heat and let it cool slightly.
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Stir in lemon juice, sugar, salt, and pepper to taste.
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Arrange the fried eggplant slices in a shallow serving dish or glass bowl.
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Pour the cooled tomato mixture evenly over the eggplant slices.
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Chill the dish until ready to serve.
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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.
