Ingredients Edit

Directions Edit

  1. Cut eggplant into 1½ inch cubes, sprinkle with salt and drain in a colander for 20 minutes.
  2. Pat dry with a paper towel.
  3. Heat olive oil in a heavy skillet and sauté eggplant gently, stirring constantly.
  4. Raise heat and cook another 5 minutes.
  5. Season with salt and pepper add garlic, onions and herbes de Provence.
  6. Mix well and simmer, uncovered, over low heat for 30 minutes.
  7. Heat oven to 425°F.
  8. Butter a loaf pan or mold.
  9. Beat eggs with sour cream.
  10. When eggplant is cooked mash with a fork.
  11. Add egg mixture and pour into the prepared pan.
  12. Place in a larger pan with at least 1 inch water (bain Marie).
  13. Cook for 30 minutes.
  14. Allow to cool.
  15. Refrigerate at least 3 hours before serving.
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