Recipe: Grilled Eggplants with Espenade

Name: Grilled Eggplants with Espenade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 aubergines bien fraîches (du jardin si possible); Huile d'olive; Parmesan r'pé; Crème fraîche; Gruyère r'pé; ESPENADE (spécialité à tartiner basque, à base de jambon de Bayonne, tomate, coulis de piment d'Espelette, pulpe d'ail, poudre de piment d'Espelette) de la; Ferme ATXANIA; Ramuntxo OLHAGARAY; 64480 LARESSORE (à côté d'Espelette); 0559932025; Envoi par poste possible

By Martine17 ★ ★ ★ ★ ★ 4.2/5 (15 reviews) Other dishes

Prep 20 min

Cook 20 min

Total 40 min

Servings 3 serv.

Ingredients for 3 servings

2 very fresh eggplants (from the garden if possible)
Olive oil
Grated Parmesan
Crème fraîche
Grated Gruyère
ESPENADE (Basque specialty spread, made with Bayonne ham, tomato, Espelette pepper coulis, garlic pulp, Espelette pepper powder) from
Farm ATXANIA
Ramuntxo OLHAGARAY
64480 LARESSORE (next to Espelette)
0559932025
Mail delivery possible

Step-by-step directions

Wash and cut your eggplants into thick slices. Lightly oil, grill and cook on a griddle. At the end of cooking, spread with Espenade, line them up in a pan, sprinkle with Parmesan, drizzle with a little crème fraîche, add grated Gruyère. Salt and pepper.
Cover and let simmer on the griddle until the cheeses melt.
I served these eggplants with saltimboccas also cooked on a griddle.
Cook in a pan if you don't have a griddle, of course.

Aubergines Gratin Basque Cuisine basque