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1-1/4
1/3
1/2
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1
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3
1
1
6
1/2
1/4
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1
2
ar
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ar
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ar
ar
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c
t
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cl
t
T
lrg
T
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Eggplants thin (1)
Olive Oil ExtV
Salt
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Tomatoes, ripe
-- Egg mix
Garlic
Tarragon, fresh
Capers
Eggs
Salt
Pepper, blk
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Olive Oil ExtV
Butter
Salt
-- Garnish
Herbs (2)
-- Serve with
Yogurt, plain
Herbs (3)
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Prep - (45 min)
- Preheat Oven to 425°F/220°C with a rack half way up.
- Slice EGGPLANTS 1/2 inch thick.
- Line a large baking sheets with parchment paper and arrange
Eggplants slices on it. Brush lightly with Olive Oil, then
turn over and brush the other side.
- When the Oven is ready, slide baking sheet in and roast for about 15
minutes, then flip Eggplants over and return to the oven, turning
the baking sheet around. Let roast another 10 minutes or so and pull out.
- Lower oven to 400°F/200°C.
- Meanwhile: Scald TOMATOES one minute in boiling water.
Quench in cold water and peel. Slice 1/4 inch thick. Drain, but do not
squeeze.
- Crush GARLIC and chop fine. Chop TARRAGON small.
Drain CAPERS and chop coarse. In a big mixing bowl combine all
with 6 EGGS, 1/2 T Salt and 1/4 t Pepper. Beat
well.
Run - (45 min)
- In a 10 inch iron skillet or similar non-stick pan, heat 1 T
Olive Oil and 2 T Butter. When the Butter starts to foam,
arrange half the Tomatoes in the pan. They can overlap a bit if
necessary. Arrange half the Eggplants over the Tomatoes and sprinkle
lightly with Salt. Repeat with the other half of Tomatoes,
Eggplants, and Salt. Pour the Egg mix over, and slide
the pan into the Oven. Bake at 400° for 20 minutes, or until the eggs
are set and there's some browning on the edges.
- Let cool slightly, then cut into your desired serving pieces. Serve
garnished with Herbs and with a generous dollop of Yogurt on
each piece, or with Yogurt on the side. To be authentic, serve with
a dish of fresh herbs on the table.
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