Eggplant papillotte

Long preparation time
Easy
French
Main dish
Ingredients
4
Eggplants
8 tablespoons
olive oil
2 tablespoons
Provencal herbs
400 g
ELVEA Cubetti - Italian herb Mix
4
fresh bouquet garni
salt
pepper
4
Persons
Preparation
  • Cut the eggplants lengthwise and season them with pepper, salt and the Provençal herbs.
  • Pour half of the oil into an oven dish and place the eggplants with the cut surface in the oil.
  • Cook for 35 minutes in the oven preheated to 160 °. Prepare 4 pieces of aluminum foil and coat them with the rest of the oil. Arrange 2 half eggplants on each foil and distribute the Elvea Cubetti.
  • Carefully close the papillottes and put them in the oven for another 10 minutes.
  • Arrange the contents of the papillottes on the plates and finish with the fresh herbs.

Tip: Replace the Provençal herbs with freshly chopped garden herbs or capers.

ELVEA products in this recipe