Aubergines Provençal-style
Ingredients
For
4
personnes
- 2 aubergines
- 4 large tomatoes
- Thyme
- Rosemary
- 1 ball of mozzarella
- 3 tablespoons of full-flavoured olive oil
- Salt, pepper
- Espelette chilli PDO
Tip
You can replace the mozzarella with goat’s cheese, which you should add at the end of cooking.
Instructions
- Wash the aubergines and tomatoes. Cut the aubergines lengthways into slices 0.8 to 1 cm thick.
- Using a pastry brush, brush the aubergines with strong-flavoured olive oil. Season with salt, pepper and Espelette pepper.
- Slice the tomatoes into rounds and arrange them on top of the aubergines. Season with salt and pepper. Slice the mozzarella and arrange it on top of the tomatoes.
- Crumble the thyme and rosemary, and sprinkle them over the tomatoes and mozzarella. Bake for 10 to 15 minutes.
- Add a drizzle of full-flavoured olive oil just before serving.
Tip
You can replace the mozzarella with goat’s cheese, which you should add at the end of cooking.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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