Chaplaincy in the Provençal style

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Chaplaincy in the Provençal style

Chaplaincy in the Provençal style

Number of people

6 sheets of brick

4 eggplants

4 tomatoes

Herbs of Provence

2 tablespoons olive oil

100 g fresh parmesan cheese


1 shallot



Clarified butter

Preparation: 30 min
Cooking time: 15 min
Step 1
Cut the aubergines into small cubes and steam them 20 min with salt.
Step 2
Meanwhile, peel the tomatoes and remove the seeds to keep only the flesh.
Step 3
Cut them into small cubes, then put them in a bowl with a spoon of olive oil, a finely chopped shallot, basil, salt and pepper.
Step 4
Mix, cover with plastic film and let stand for 3 hours.
Step 5
Once the aubergines are cooked, put them in a bowl with olive oil, a little Provence herbs, salt and pepper.
Step 6
Mix and cover with plastic film, then let stand.
Step 7
At the last moment, turn on the oven at 220°C (thermostat 7/8).
Step 8
Take the brick sheets, pass a little melted and clarified butter on each sheet.
Step 9
Place a tablespoon of eggplant in the middle, put strips of parmesan cheese, cover with a layer of tomatoes, finish with strips of parmesan cheese.
Step 10
Form a purse with the leaf and hold it with a wooden stick.
Step 11
Place the chaplain thus obtained in a ramekin, and proceed in this way with the 6 leaves.
Step 12
Bake in the oven for 15 to 20 minutes, until the brig sheets are lightly browned.
Step 13
Place each ramekin in the centre of a plate, on a bed of salad seasoned with olive oil and balsamic vinegar.
Step 14
Decorate with tomato wedges, serve and enjoy...
Author's note
Very easy to make and delicious. This dish will amaze your friends!

I add my grain of salt

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