Recipe no. 365 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 178.
Ingredients
- eggplants
- flour
- tomato sauce
- garlic
- parsley
Preparation
- Preparing and fryingPeel them, cut them into slices about one centimetre thick, coat them with flour and deep-fry them; drain them well.
- Cooking in saucePrepare a tomato sauce which you pass through a sieve into a pan; it should not be very thick; put the eggplants in it, let them cook for a few minutes; add a clove of garlic chopped with a sprig of parsley and serve.
Reboul's text
Peel them, cut them into slices about one centimetre thick, coat them with flour and deep-fry them; drain them well. Prepare a tomato sauce which you pass through a sieve into a pan; it should not be very thick; put the eggplants in it, let them cook for a few minutes; add a clove of garlic chopped with a sprig of parsley and serve.
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 |
| passa | to pass through |
| fregi | to fry |
| agouta | to drain |
| chapla | to chop |
| couire | to cook |
| servi | to serve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 365, page 178. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.