Eggplant papeton

Papeton d’eggplant is a dish specific to the city of Avignon. It takes the form of a flan, made with eggplant caviar and eggs, accompanied by a cou-cassé of fresh tomatoes. It got its name from the fact that it was baked in a mold shaped like a pontifical tiara, a succession of three crowns. Originally, papeton was the shucked cob of corn, named for its golden color and its various crowns reminiscent of a tiara, a headdress reserved for the pope.

Preparation

– Wash the eggplants, cut in half and roast in the oven.
When cooked, remove from the oven, peel and place the flesh in the blender.
Add garlic, milk, eggs, two tablespoons olive oil, herbs, salt and pepper.
Mix everything as finely as possible.
Place in an oiled cake tin and bake in a bain-marie at 180°, gas mark 6, for around 1 h.
Meanwhile, plunge the tomatoes into boiling water to remove their skins. Cut into small pieces and sauté in a little olive oil with garlic, onion and herbs.
When the tomatoes have melted, blend or leave as is, depending on taste, and finally remove the dish from the oven, top with the coulis and enjoy!

List of ingredients

1 kg tomatoes
1 onion
Olive oil
6 eggplants
2 garlic cloves
6 eggs
½ glass of milk
Thyme
Laurel
Basil