🥕 Cassegrain Eggplant Provencale
Cassegrain Eggplant Provencale is a rich, flavorful vegetable dish inspired by the heart of southern France. Tender eggplant is slowly cooked with ripe tomatoes, onions, and aromatic herbs like thyme and basil, creating a sun-kissed, Mediterranean recipe. With its smooth texture and well-balanced seasoning, it’s perfect as a side dish, spread on toast, or served with pasta, rice, or grilled meats. A ready-to-eat gourmet delight straight from Provence to your plate.
Ingredients
Pre-fried eggplant cubes 36% (eggplants 31%, sunflower oil), peeled crushed tomatoes in juice 23% (tomatoes, tomato juice), eggplant cubes 15%, chopped onions 12%, half-reduced tomato puree 5.4%, double concentrated tomatoes 2.2%, sugar 1.4%, extra virgin olive oil 1%, basil 0.9%, salt, garlic, concentrated lemon juice.
Nutrition Facts
| pour 100g | ||
|---|---|---|
| Energy (kJ) | 344 kJ | |
| Energy (kcal) | 83 kcal | |
| Fat (g) | 5,2 g | |
| – insaturated fat (g) | 0,6 g | |
| Carbohydrates (g) | 6,7 g | |
| – Sugar (g) | 5,6 g | |
| Fibres (g)5 | 2,2 g | |
| Proteins (g) per portion | 1,2 g | |
| Salt (g) par portion | 0,76 g |
Special storage conditions: Store at room temperature.
🍽️ Recipe idea: Eggplant omelette Provençal style
Ingredients
1 375 g can Cassegrain Aubergines à la Provençale
6/8 eggs
30 g butter
50 g fresh goat’s cheese
1 avocado
A few coriander leaves
salt, cracked pepper
Preparation
- Mix eggs in a bowl, add salt and pepper.
- Heat the Aubergines à la Provençale over low heat.
- Dice the avocado.
- Prepare your fresh goat cheese.
- Heat a frying pan over medium heat and melt the butter. When it’s foamy, pour in the eggs. Cook for 2 to 3 minutes.
- Place the fresh goat’s cheese, eggplants à la provençale and diced avocado on one half of the omelette.
- Using a spatula, fold over the half without the filling.
- Season with finely chopped coriander
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