Baking · Savoury baking
Aubergine papeton with tomato coulis
A speciality of Avignon, a papeton is an aubergine-and egg-based flan which is served covered in a tomato coulis.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 6 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- aubergines
- 1 kg
- garlic
- 1 cloves
- olive oil
- 50 g
- slightly salted butter
- slightly salted butter
- wheat flour
- wheat flour
- eggs
- 4
- semi-skimmed milk
- 50 g
- salt
- 3 pinches
- ground cayenne pepper
- 1 pinches
- hot water
- hot water
- garlic
- 3 cloves
- white onions
- 100 g
- olive oil
- 30 g
- ripe tomatoes
- 600 g
- caster sugar
- 1 tsp
- fresh thyme leaves
- 1 pinches
- salt
- 3 pinches
- ground white pepper
- 2 pinches
- fresh basil leaves
- 10
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8 g
- Energy
- 1,096.2 kJ
- Calories
- 262 kcal
- Fat
- 19 g
- Fibre
- 6 g
- Carbohydrates
- 16 g
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