Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, the Vegetable Bohemian of Flora Mikula, chef of the Auberge de Flora in Paris.
Ingredients for 4 to 6 people
3 eggplants (purple, white, marbled ...)
2 red onions
6 cloves of garlic
300 to 400 g of cocktail tomatoes
1 mild basque pepper or 1 red pepper
1 bunch of dry thyme
1 bunch of dry rosemary
1 bunch of basil
1 pinch of caraway
1 pinch of Espelette pepper
The steps of the recipe:
1.
Peel the onions and garlic cloves.
Cut the onions into large rings and the garlic into strips.
Brown them for 5 minutes over high heat with a drizzle of olive oil.
Lower the heat and let it stew.
2.
Cut the tomatoes and the bell pepper (or chilli) into large chunks.
Add the bell pepper or chili to the onion compote.
Mix for 5 minutes.
Add the tomatoes and dry herbs and keep over medium heat.
3.
During this time, cut the eggplants in half-moon and fry them over very high heat in a base of oil.
They should be soft and golden on both sides.
4.
Add the eggplants to the tomato compote, sprinkle with chopped basil and sprinkle with spices.
Tie it all together.
5.
Serve with rice.
Suggestion: La Bohémienne will be better the next day.