auberginetomatostovetop
Aubergines en Pistouille
A chilled Provençal-style aubergine and tomato dish with shallot, garlic, fresh herbs and lemon.
From YouTube · Jul 4, 2026
A chilled Provençal-style aubergine and tomato dish with shallot, garlic, fresh herbs and lemon.
20 min
Prep time
15 min
Cook time
2 hrs 35 min, including chilling
Total time
6 servings
Yield
Ingredients
13 ingredients- 907 g firm aubergines, cut into approximately 2.5 cm cubes
- 60 g shallot, finely minced
- 680 g ripe tomatoes, approximately 6 medium tomatoes, chopped
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh basil, approximately 6 g
- 3 tablespoons chopped fresh parsley, approximately 12 g
- 713 ml water
- 1 1/2 tablespoons fresh lemon juice, approximately 22.5 ml
- 3 tablespoons olive oil, 45 ml
- 1 1/2 teaspoons fine salt
- 1 teaspoon coriander seeds
- 1 bay leaf
- 1/4 teaspoon dried thyme
Method
13 steps- Cut the aubergines into even 2.5 cm cubes.
- Combine the water, lemon juice, olive oil, salt, coriander seeds, bay leaf and thyme in a large saucepan.
- Bring the court-bouillon to a gentle simmer over medium heat.
- Add the aubergine cubes and stir carefully to coat them in the liquid.
- Cover partially and simmer gently for approximately 10 to 15 minutes, stirring occasionally, until the aubergine is tender but still holds its shape.
- Drain the aubergine in a colander, reserving a small amount of court-bouillon in case the finished dish needs loosening.
- Discard the bay leaf and allow the aubergine to cool completely.
- Place the chopped tomatoes, minced shallot, garlic, basil and parsley in a large mixing bowl.
- Add the cooled aubergine and fold everything together gently.
- If the mixture appears dry, add 1 or 2 tablespoons of the reserved court-bouillon.
- Taste and adjust the salt or lemon juice if necessary.
- Cover and refrigerate for at least 2 hours so the flavours can develop.
- Serve chilled or allow the dish to stand at room temperature for approximately 15 minutes before serving.
Recipe notes
Helpful tips
- Cut the aubergine into evenly sized cubes so it cooks consistently.
- Simmer gently so the aubergine becomes tender without collapsing.
- Cool the aubergine completely before combining it with the tomatoes and herbs.
- Chill for at least 2 hours so the flavours can develop.
Equipment
- Large saucepan
- Colander
- Large mixing bowl
- Sharp knife
- Chopping board
Storage
Keep refrigerated in a covered container and consume within 3 days.
Additional tips
- Do not use aubergines with extensive soft, mouldy or damaged areas. Cool and refrigerate the cooked vegetables promptly. Bread served alongside is not included in the allergen or nutrition information.
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