Aubergines Croquantes Recipe
Eggplant Napoléon, Niçoise Olive Tapenade, Tomato, Chêvre, Pistou
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Aubergines
For the Niçoise Olive Tapenade
For Assembly
Method
Preparing the Aubergines
- 1
Slice and Prepare
Preheat the oven to 400°F (200°C). Slice the aubergines into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 20 minutes to draw out moisture.
- 2
Rinse and Dry
After 20 minutes, rinse the aubergine slices under cold water to remove the salt. Pat them dry with paper towels.
- 3
Coat with Oil and Breadcrumbs
Brush each slice with olive oil on both sides. In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. Dredge each slice in the breadcrumb mixture until well coated.
- 4
Bake the Aubergines
Arrange the coated aubergine slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Making the Niçoise Olive Tapenade
- 5
Combine Ingredients
In a food processor, add the Niçoise olives, capers, garlic, fresh parsley, olive oil, and lemon juice.
- 6
Blend to Desired Consistency
Pulse the mixture until it reaches a coarse paste consistency. Taste and adjust seasoning with additional olive oil or lemon juice if needed.
Assembling the Dish
- 7
Prepare Tomatoes
Slice the fresh tomatoes into thin rounds.
- 8
Layer the Ingredients
On a serving platter, layer the crispy aubergine slices, a layer of Niçoise olive tapenade, slices of fresh tomatoes, and crumbled chèvre. Repeat the layering until all ingredients are used.
- 9
Finish with Pistou
Drizzle the assembled dish with pistou (basil pesto) before serving.