Recipe by Chantal Cros

Halibut fillet in foil with rice and eggplant bread with tomato coulis

Recipe:  Eggplant bread with tomato coulis

Preparation time: 45 minutes
Cooking time: 30 minutes

Ingredients (4 People):

- 4 eggplants
- 2 cloves garlic
- 2 shallots
- 5 tablespoons of olive oil
- 4 eggs
- 10 cl of light cream
- 2 sprigs of thyme
- 1 bay leaf
- salt and pepper

Tomato coulis:

- 1 kg of ripe tomatoes (I took the coulis all ready)
- 4 cloves of garlic
- 5 tablespoons of olive oil
- 2 sprigs of thyme
- salt and pepper

Preparation : 


Peel and cut the eggplants into slices, sprinkle them with coarse salt and let them drain for 30 minutes. Rinse and pat dry.

Cook the eggplants in olive oil with the finely chopped shallots and garlic, thyme, 1/2 bay leaf, a little salt and pepper. 

When they are tender, remove the thyme and bay leaf then mix into a fine purée. Add the crème fraîche and the beaten eggs in omelets.

Preheat the oven to 170 ° C (thermostat 5-6).

Oil a cake mold and pour in the preparation. Bake in a bain-marie in the oven for 30 minutes.
(I cooked in the ultra pro tupperware terrines)

While cooking, prepare the sauce: peel and seed the tomatoes or brick coulis all ready. Sauté in olive oil with the thyme and the remaining 1/2 bay leaf. Simmer 25 minutes until the tomatoes are tender. Mix and filter the coulis.

Wait until the bread is lukewarm before unmolding it.
Eat both warm and cold with tomato sauce.