Papetón is a French dish, from the commune of Avignon, similar to an aubergine bread made with aubergine “caviar” custard coated in tomato sauce. In this recipe, the egg is replaced by a binder made from vegetable cream and cornstarch (cornstarch). This is a healthy recipe, easy to make and very practical to prepare at night and take the next day on a vegan walk or picnic.
Once the ingredients are prepared, the papetón is formed, round and tall, or if you prefer, it is placed in a bread-shaped mold, and then cut into slices . You can also use individual molds to make small loaves or papetones. The final aesthetic is ideal for everyone, including the smallest of the house, to enjoy the flavor and nutrients of the vegetables.
Ingredients for 4 people:
preparation:
- Start by preparing the sauce. To do this, place the tomatoes in a saucepan with boiling water and blanch them for 45 seconds. Then peel them, cut them into pieces and sauté them in a pan with a tablespoon of olive oil, stirring from time to time, until you get a homogeneous cream. Add salt, pepper and reserve.
- Peel and chop the aubergines, onions, garlic and finely chop the basil .
- In a saucepan, pour a little olive oil and brown the chopped aubergine, stirring from time to time so that it does not stick.
- Add the onion and garlic, salt, pepper, and herbs . Cook for 40 minutes over low heat.
- Preheat the oven to 180 ° C.
- Blend the cooking ingredients with the blender.
- Add the cornstarch dissolved with the vegetable cream and the chopped basil.
- Mix well and pour into a baking dish previously greased with oil.
- Bake for 40 minutes.
- Serve hot, topped with the tomato sauce . You can also let it cool, unmold it and heat it up when serving.
The papetón is eaten hot or cold. For example, you can prepare it in a loaf pan, let it cool and cut it into slices, accompanied with a salad or with a light sauce.
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