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Easter recipes: Provençal Aubergines with Tomato

April 5, 2022

Easter recipes: Provençal Aubergines with Tomato

Régine Sumeire was one of the first women winemakers in Provence and an early pioneer of its infamous pale, ethereal style of rosé. As well as being instrumental in propelling Provence rosé towards its status as a cult classic, Régine is a fantastic cook. In her spare time, she has written two recipe books and here has paired a simple Mediterranean staple with her Pétale de Rose.

 

 

Provençal Aubergines with Tomato

Serves 6 people

4 aubergines

3 tablespoons of olive oil

Salt and pepper

250ml (1 cup) of tomato sauce (homemade or store bought)

125g of Vegetarian Italian hard cheese or Parmesan

Dried oregano

Place the aubergines on baking paper and put them in the oven at 180°C for about 40 minutes.

Remove the skin and mash the aubergine flesh with a potato masher. Moisten a pie dish with the olive oil, place the mashed aubergine inside and season with salt and pepper. Cover with tomato sauce, add a good sprinkle of dried oregano and scatter the Parmesan over the top. Bake in the oven at 160°C for 30 minutes, then put under the grill for 5 minutes. Serve with crusty bread and salad for a starter, or as a side dish.

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