Clafoutis Provencal

Published on by inhel


I have a new hobby, which is making cheese. I had a cup of homemade ricotta in the fridge and some eggplant and decided to make this recipe I found in “ The French women  don’t get fat cookbook” from Mireille Guiliano. I’m a huge fan of Mireille. I have all her books. She represents for me the successful business women: She is the former CEO of Veuve Clicot and the author of several cookbooks and a business book.  This clafoutis can be served for brunch or for dinner with a salad. Needless to say that it is absolutely DELICIOUS





You will need:

2 tbsp olive oil

1 small eggplant, cut into ½ inch dice

1 yellow pepper, seeded and diced

Salt and pepper

1 slice of bread, crust removed

2 garlic gloves, peeled

1 cup ricotta

3 eggs

2 tbsp of fresh basil cut into strips

½ cup black olives, pitted

½ cup grated Parmesan

Butter, softened, for baking dish. (I baked mine on the pan)

Preheat the oven to 350 F.

Heat the oil over medium heat in a skillet and sauté the eggplant and yellow pepper until softened, about 6 minutes. Season to taste and set aside to cool.

In a food processor, combine the bread, garlic, ricotta, basil and eggs and blend until smooth. Season to taste. Pour the mixture into a bowl and add olives, parmesan, eggplant and yellow pepper.

Pour the mixture into a buttered 8 inch square pan and bake for 30 to 35 minutes. Serve warm or at room temperature.

Published on Vegetarian

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