Aubergines à la bohémienne / Bohemian Eggplant

Recipe by Esther Voisin

This Provençale dish is dear to my heart; it is a family heirloom. My mother was from Provence and often made this traditional dish for family dinners or simply because we loved it. She was a great cook, expressing her generosity, Provençale tradition, humour, and love, typical of the South of France, while welcoming friends and family around the table. I rarely make this dish, so this is an homage to her.

Ingredients:

Eggplants
Tomatoes
Fresh Herbs/ Rosemary/Thyme/Parsley
Garlic
Panko
Salt & Pepper
Olive Oil

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Method

Slice the eggplants lengthways, salt them, let them sit for a few moments, and pat dry any excess water.
Fry them in the olive oil, and once done, transfer them to a paper towel to absorb the oil. Then place them at the bottom of an oven dish.

Sautéed the tomatoes with garlic, fresh herbs, salt, and pepper. Layer on top of the eggplants. Sprinkle some panko with parsley and put in the oven, 350F, until the panko looks crispy on top.

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