Eggplant gratin Uzès (Gratin d'aubergines Uzès) from Chez Nous: Home Cooking From The South of France by Lydie Marshall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ricki on February 26, 2019

    Very good! Will make this again. I used the broiler variation for the eggplant and the sauce with canned tomatoes on page 10. A one-pound eggplant was plenty for the two of us, with some leftover. I cut the other ingredients proportionately using a 14-oz can of tomatoes. After the onion started to soften, I added about 1 cup of thinly sliced sweet peppers. Remembering a vegetable tarte we had on a hot day in May in the region that inspired the recipe, I used about a tablespoon of fresh thyme in the sauce, rather than parsley.

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