Printable Recipe
Aubergines en Pistouille
A refreshing French summer eggplant dish featuring tender eggplants simmered in a lemon-infused court-bouillon and combined with a tomato, shallot, garlic, and herb sauce, served cold or at room temperature.
Servings
4-6
Ingredients
13
Steps
6
Filed under: stovetop, french, citrus.
Source channel: Butter and Basil
Key ingredients
Aubergines : 2 lb. firm and fresh, Minced Shallots: 3 to 4 tbsp, Tomatoes: 1.5 lb., Garlic: 1 or 2 cloves, minced, Fresh Basil: 2 tbsp.
Ingredients
- Aubergines (Eggplants): 2 lb. (907g) firm and fresh
- Minced Shallots: 3 to 4 tbsp (45 to 60ml)
- Tomatoes: 1.5 lb. (approx. 6 medium tomatoes / 680g)
- Garlic: 1 or 2 cloves, minced
- Fresh Basil: 2 tbsp
- Parsley: 3 tbsp
- Water: 1.25 pt (712.5ml)
- Lemon Juice: 1.5 tbsp (22.5ml)
- Olive Oil: 3 tbsp (45ml)
- Salt: 1.5 tsp (7.5ml)
- Coriander seeds
- Bay Leaf: 1
- Thyme: 1/4 tsp (1.25ml)
Method
- Gently simmer the cubed eggplants in a court-bouillon made with water, lemon juice, olive oil, salt, coriander seeds, bay leaf, and thyme.
- Cook until the eggplants are tender and their color remains vibrant.
- Remove the eggplants from the court-bouillon and let them cool.
- Combine the cooled eggplants with chopped tomatoes, minced shallots, garlic, chopped basil, and parsley.
- Mix well and let the dish rest in the fridge for a few hours to allow flavors to meld.
- Serve cold or at room temperature, optionally with crusty bread.