Aubergine preserved in olive oil
Ingredients
For
4
personnes
- 2 aubergines
- 8 tomatoes
- 7 cloves of garlic
- Blue lavender flowers
- Thyme
- 1 onion
- 1 Picodon
- 40 cl of cream
- Olive oil with a subtle flavour
Tip
We recommend olive oil from Nyons (PDO), from Nice (PDO), and varieties such as Cailletier, Lucques and Négrette (Tanche)...
Instructions
- Wash the aubergines and cut them into 1 to 2 cm slices.
- Place them in the oven, drizzle with olive oil, season with salt and pepper, and leave to cook with 4 cloves of garlic for 30 minutes at 120°C. Wash, peel, deseed and chop the tomatoes.
- Gently fry the finely chopped onion and garlic in olive oil. Add the tomatoes and thyme, and leave to cook for 40 minutes over a very low heat.
- Remove the crushed mixture from the heat and stir in the lavender flowers. Leave to infuse for 10 minutes.
- Allow the mixture to cool, then arrange it on a plate in 3 or 4 layers, alternating between the aubergines and the chopped mixture.
- To make the Picodon cream, melt the Picodon and the cream over a very low heat, then season with salt and pepper. Transfer the mixture to a whipping siphon.
- Serve with a small mixed salad dressed with hazelnut oil and a fresh nasturtium flower if you wish to serve it as a starter.
Tip
We recommend olive oil from Nyons (PDO), from Nice (PDO), and varieties such as Cailletier, Lucques and Négrette (Tanche)...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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