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Vegetarian, South and mountains

Eggplant papeton with rice

Eggplant papeton is a baked eggplant custard from Avignon, cooked in a water bath and topped with fresh tomato coulis, served with rice. For 4 people, it takes 75 minutes and a moderate skill level, at about €3.00 per person. The key is draining the cooked eggplant well before blending it, otherwise the custard stays watery.

Tonight, an eggplant papeton from Avignon, a soft baked custard topped with fresh tomato coulis, served with rice.

Eggplant papeton with rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.00
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer

Eggplant papeton is a simple baked custard, made from oven roasted eggplant blended with eggs. Once unmolded, it has a soft, almost silky texture that contrasts nicely with the rustic homemade tomato coulis poured over it. It's a dish from the south of France, built around the season when eggplants and tomatoes taste their best.

This is the kind of recipe to make on a Sunday, when you have time to let the eggplants roast slowly in the oven. Served with rice, it turns into a full meal, light looking but genuinely filling. Mon Chou brings it back as soon as summer starts, as a change from grilling without leaving the kitchen.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 1 kg
  • Garlic 3 cloves
  • Tomatoes 6

Dairy

  • Eggs 4

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Thymeoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Bake the eggplants whole in the oven, then scoop out the flesh. 40 min

    Pierce them so they don't burst.

  2. Blend the flesh with the garlic, beaten eggs and salt.

    Taste it, it should be well seasoned.

  3. Pour the mixture into an oiled mold and bake it in a water bath. 40 min

    The water bath keeps the top from cracking.

  4. Make the coulis by cooking the tomatoes with the oil and thyme. 20 min

    Push the coulis through a fine strainer for a silky texture, or leave it chunky and rustic.

  5. Cook the rice, unmold the papeton while warm and serve topped with coulis. 11 min

    Let it cool slightly before unmolding.

Our tips to get it right

  • Pick firm eggplants that feel heavy for their size, they hold less water and give a firmer custard.
  • Always let the roasted eggplant rest a few minutes before pressing it, the flesh separates more easily and drains better.
  • Check the custard is done by inserting a knife tip in the center, it should come out clean with no liquid.

The variations

  • Swap part of the eggplant for zucchini cooked the same way, the custard will taste a bit milder.
  • For a richer version, stir a spoonful of crème fraîche into the blended mixture before baking.
  • For kids, serve the custard warm with the coulis blended completely smooth, and a bit of rice on the side.

What to serve it with

  • Plain or fragrant rice
  • Grilled country bread
  • A simple green salad

Storage

The papeton keeps 2 to 3 days in the fridge in a sealed container, with the custard and coulis stored separately. It freezes well once baked, and reheats gently in the oven. The tomato coulis also freezes easily in a small container.

Questions about this dish

Why does my eggplant papeton release water while baking?

This almost always happens when the eggplant flesh wasn't drained enough before blending. Press the cooked flesh firmly through a sieve or fine strainer to remove as much water as possible before mixing it with the eggs.

Can you make eggplant papeton ahead of time?

Yes, you can bake it the day before and keep it in the fridge in its mold. Just reheat it gently in the oven before unmolding and topping it with the coulis.

Can you serve something other than rice with it?

Yes, semolina or steamed potatoes both work well with this custard. The main thing is keeping the side simple so it doesn't compete with the eggplant and coulis flavors.

Should the tomato coulis be smooth or chunky?

Both work well, it's a matter of preference. A coulis pushed through a fine strainer turns silky and elegant, while a roughly crushed one keeps a rustic texture with small tomato pieces.

How long does it take to make an eggplant papeton with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an eggplant papeton with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eggplant papeton with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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