Aubergine Gateau light and colorful

Name: Aubergine Gateau
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: This a very old recipe from the south of France that I rediscovered a little while ago.; Aubergine gateau recipe for 6 people :3 Aubergines (eggplants); 1 thick slice of bread; 3 cloves of garlic, peeled, cored, crushed and finely chopped; 1 small bundle parsley; some milk2 egg yolks; 2 egg whites; 4 Tbs olive oil; 4 fillets of anchovies in olive oil

By chef patrick Asfaux 5/5 (3 reviews)

Prep 45 min

Cook 30 min

Total 1h15

Servings 6 serv.

In Provence, cooks from Comtat Venaissin served it cold after three days resting in the cool, which melded flavors together. Today it's preferred warm, as a side with mesclun salad or stuffing for roast chicken. The anchovies give it a distinctly Mediterranean signature found in the region's best restaurants.

Ingredients for 6 servings

Adjust for

servings

This a very old recipe from the south of France that I rediscovered a little while ago.

Aubergine gateau recipe for 6 people :

3 Aubergines (eggplants)
1 thick slice of bread
3 cloves of garlic, peeled, cored, crushed and finely chopped
1 small bundle parsley

some milk

2 egg yolks
2 egg whites
4 Tbs olive oil
4 fillets of anchovies in olive oil

Step-by-step recipe

1 Trim each ends of the aubergines and slice them in pieces about 2 cm thick in the length. Then, cut each slices in their width into pieces 2 cm wide. Sprinkle some table salt over them and set aside for 15 minutes.

2 Dry the aubergines cubes with some kitchen paper.

3 Heat up 3 spoons of olive oil in a large frying pan and pan fry the aubergine pieces until golden brown. Season with some pepper (no salt though!). Set aside on some kitchen paper.

4 Start your oven at 200'c (392'F).

5 Place your bread onto a shallow plate and pour some milk over it and wait until all the liquid has been absorbed.

6 Place your aubergines, garlic, soaked bread parsley and the anchovies onto a chopping board. Then, using a large chopping knife chop the lot until you get a homogeneous paste.

7 Pour the aubergine paste into a bowl. Season well with salt and pepper. Stir in the egg yolks.

8 Whisk the egg whites until stiff and fold them into the eggplant mixture.

9 Line a nice ceramic dish with some olive oil and pour the aubergine mixture in it. Bake for 20 minutes.

Serve this aubergine gateau with a nice mixed salad or a nice roast of lamb and a slightly spiced tomato sauce. Accompany this meal with a glass of fresh Bandol rose wine.

A chef's advice

In the southern Massif Central, some cooks swap anchovies for two oil-packed sardine fillets. Result: less salty, more delicate. But if you find good Collioure anchovies, leave it alone. Smart move: prep your aubergines the day before, assemble in the morning. The flavors bind better that way.