Recipe no. 360 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 176.
Ingredients
- eggplants
Preparation
- Preparing and fryingCut the eggplants in two without peeling them, score the middle by making a few cuts in every direction with the point of the knife. Fry them for 4 to 5 minutes, drain them.
- Stuffing and browningFill them with a stuffing prepared as for the tomatoes and brown them in the same way.
Reboul's text
Cut the eggplants in two without peeling them, score the middle by making a few cuts in every direction with the point of the knife. Fry them for 4 to 5 minutes, drain them, fill them with a stuffing prepared as for the tomatoes and brown them in the same way.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| coupa | to cut |
| fregi | to fry |
| agouta | to drain |
| rabina | to brown/gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 360, page 176. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.