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Bohémienne
Aubergine and tomato stew
Bohémienne: Avignon's slow-cooked aubergine and tomato, stewed in olive oil until jammy
Bohémienne is the older, simpler cousin of ratatouille, cooked in Avignon and the Vaucluse villages at the end of summer when aubergines and tomatoes are cheap and ripe. Just those two vegetables, with onion, garlic and plenty of olive oil, are stewed slowly until they melt into a soft, jammy confit that is eaten warm with bread, cold on toast, or beside an omelette. It is vegan and light, with about 3 g of protein per portion. The common mistake is hurrying it over a high heat: the aubergine catches before it softens, so keep the heat low and stir gently. Chef's tip: salt the aubergine cubes for 20 minutes and pat them dry; they then take up less oil and keep a silky texture.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 auberginesabout 600 g, cut into 2 cm cubes
- 1 ½ tsp salt1 tsp for the aubergines, the rest to season
- 4 tbsp olive oil
- 1 onionsliced
- 3 cloves garlicchopped
- 1 ⅓ lb ripe tomatoespeeled and chopped
- 3 sprigs thyme
- 1 bay leaf
- ¼ tsp ground black pepper
- 8 basil leaves (optional)to finish
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Method
0/6 doneStep 1: Toss 2 aubergines with 1 tsp of 1 tsp salt in a colander and leave to drain for 20 minutes. Pat dry with a clean cloth.
20 minStep 3: Add the aubergine and stir for 5 minutes until it starts to soften at the edges.
5 minStep 4: Add 3 cloves garlic, 1 ⅓ lb ripe tomatoes, 3 sprigs thyme, 1 bay leaf and the rest of ½ tsp salt. Cover and simmer gently, stirring now and then.
25 minStep 5: Uncover and cook for 20–25 minutes more, stirring carefully, until the liquid has cooked away and the vegetables have collapsed into a thick, glossy, jammy mass that holds on a spoon.
22 minStep 6: Remove the herbs, season with ¼ tsp ground black pepper and finish with torn 8 basil leaves, if using. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 165 kcal
- Protein
- 3 g
- Carbs
- 14 g
- Fat
- 12 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bohémienne take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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