History

The papeton is claimed as a typically Avignon dish, a flan of aubergine purée and eggs whose name is said to come from the mould it was baked in, shaped like a papal tiara, a nod to the popes who lived in the city from 1309 to 1377. Frédéric Mistral's Provençal dictionary does not list it, so the name may be more recent than the story.

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Common allergens: Eggs, Milk

Make it at home

Yield Serves 6Hands-on 30 minTotal 1 hr 45 minDifficulty Intermediate

Ingredients

  • 1.2kg aubergines
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 5 eggs
  • 100ml whole milk or single cream
  • Salt and black pepper
  • Butter for the mould
  • 500g ripe tomatoes, peeled and chopped, for the coulis

Method

  1. Halve the aubergines, score the flesh, brush with 2 tbsp olive oil and roast at 200°C for 40 minutes until soft.
  2. Scoop out the flesh, cook it for 5 minutes with the garlic in the remaining oil to drive off moisture, then chop it finely.
  3. Beat the eggs with the milk, fold in the aubergine and season well.
  4. Pour into a buttered 1.5 litre mould, stand it in a roasting tin of hot water and bake at 170°C for about 45 minutes, until set in the centre.
  5. Simmer the tomatoes for 15 minutes with a pinch of salt, blend smooth, and serve the turned-out papeton warm with the coulis.

Tip from the editors. Let the papeton rest for 10 minutes before turning it out, or it will crack; it is just as good cold the next day.

Where to eat papeton d'aubergines

Papeton d'aubergines in Avignon

Featured by TableJourney as a signature dish of Avignon. See where to eat Papeton d'aubergines in Avignon or the Avignon signature dishes guide.

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