Eggplant a la Provencale
Submitted by Kyle
Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.
YIELD
4 servingsPREP
20 minCOOK
55 minREADY
105 minA Sun-Soaked Provence Appetizer Served Cold
This dish is built on two simple components done well. First, eggplant slices that are salted, drained, and fried slowly in olive oil until golden and creamy. Second, a long-simmered tomato sauce that’s nothing more than ripe tomatoes, garlic, and parsley cooked down to a soft, jammy consistency.
The salting step matters. Pressing the eggplant under a plate for 30 minutes draws out excess moisture and any bitterness, then a quick wipe with a damp cloth preps the slices for frying. Skip this and the eggplant soaks up oil like a sponge and stays soggy in the middle.
A final flick of lemon juice and a tiny pinch of sugar wakes up the tomato sauce, balancing the natural acidity and pulling out the sweetness of the ripe fruit. Serve cold or at room temperature, the way you’d find it at a Provence cafe in July.
Chef Tips
- Use the freshest tomatoes you can find. This dish lives or dies on tomato quality, since they’re the entire sauce.
- Fry the eggplant low and slow. Hot, fast cooking burns the outside before the inside softens.
- Drain the fried eggplant on paper towels before assembling, otherwise the chilled dish weeps oil.
- Make this a few hours ahead. The flavors deepen as the dish chills.
Variations
Ingredients
Directions
Cut unpeeled eggplants into ½ inch diagonal slices, spread slices onto a cutting board, sprinkle with salt and press with a plate to get rid of excess liquid.
Allow to drain for 30 minutes. Wipe with a damp cloth.
Heat enough olive oil to cover bottom of a large skillet.
Fry gently over medium heat, turning often until tender.
Remove from pan and drain.
Plunge tomatoes into boiling water for a few seconds, peel and deseed.
Sauté remaining pulp in a little olive oil until soft.
Add garlic and parsley.
Cover, reduce heat and cook for 30 to 40 minutes.
Remove from heat, cool, add lemon juice, sugar, salt and pepper.
Place eggplant in a shallow serving dish or glass bowl.
Pour tomato mixture on top and chill until ready to serve.
Garnish with parsley sprigs.
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