Chapter XVIII · Vegetables and Farinaceous Products · No. 2049
Built upon: No. 2047Aubergines au GratinNo. 268Gratins
2049—Aubergines à la Provençale
Proceed as for No. 2047, Aubergines au Gratin, but replace the Duxelles by tomatoes tossed in oil and flavoured with a little garlic.
Set the No. 268, Gratins to form in the same way, and surround the egg-plants with a border of tomato sauce when taking them out of the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2049, p. 629. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →