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Papeton d'aubergines
Aubergine flan
Papeton d'aubergines: Avignon aubergine flan baked with eggs and served with tomato coulis
Papeton d'aubergines is a speciality of Avignon in Provence, said to have been made for the popes who lived there in the 14th century, and today it is a summer lunch or supper dish served warm or cold with a fresh tomato coulis. Aubergines are cooked in olive oil with garlic until soft, mashed, mixed with eggs and milk and baked in a mould into a delicate savoury flan. The common mistake is under-cooking the aubergine, which keeps it bitter and spongy. Chef's tip: let the papeton cool for 15 minutes in the mould before turning it out; it sets firm and holds its shape.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the flan
- 2 ⅝ lb auberginespeeled and cubed
- 4 tbsp olive oil
- 3 cloves garliccrushed
- 1 tsp fresh thyme leaves
- 4 eggs
- ¾ cup whole milk
- 1 tsp salt
- ½ tsp black pepper
For the coulis
- 1 ⅛ lb ripe tomatoespeeled and chopped
- 1 tbsp olive oil
- ¼ tsp salt
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Heat the 4 tbsp olive oil in a large pan over a medium heat and cook the 2 ⅝ lb aubergines with the 3 cloves garlic and 1 tsp fresh thyme leaves, covered, for 20 minutes, stirring often, until completely soft. Mash with a fork.
20 minStep 2: Heat the oven to 350°F (325°F fan). Grease a 1.5 litre ring or loaf mould. Beat the 4 eggs with the ¾ cup whole milk, 1 oz grated Parmesan or vegetarian hard cheese, 1 tsp salt and ½ tsp black pepper, then stir in the aubergine.
5 minStep 3: Pour into the mould, set it in a roasting tin and pour hot water halfway up. Bake for 40–45 minutes until set and a knife pushed into the centre comes out clean.
45 minStep 4: Meanwhile cook the 1 ⅛ lb ripe tomatoes in the 1 tbsp olive oil with the ¼ tsp salt for 15 minutes until thick, then blend smooth and add the torn 6 basil leaves.
15 minStep 5: Rest the papeton for 15 minutes, turn out on a plate and serve warm or cold with the coulis.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Carbs
- 12 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
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Good to know
- How long does papeton d'aubergines take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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