Timbale of Aubergines

• 1

  Slice the aubergines into 1cm thick slices. Grill the aubergines under a medium heat, sprinkled with salt and a drizzle of olive oil, until lightly charred

• 2

  Meanwhile, put 2 or 3-heaped tablespoons of olive oil into a large pan on a medium heat.

• 3

  Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. Peel the tomatoes and cut into cubes

• 4

  Add the tomato flesh to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes

• 5

  When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and add the basil and oregano.

• 6

  You can leave the sauce chunky or you can purée it depending on preference,

• 7

  Get a dish and layer with the tomato sauce, then some grated Parmigiano-Reggiano cheese, followed by a single layer of aubergines.

• 8

  Repeat these layers until you’ve used all the ingredients up, finishing with the tomato sauce and another good covering of Parmigiano-Reggiano cheese

• 9

  Place the dish in the oven and bake at 190°C for half an hour until golden, crisp and bubbly

• 
  

  It’s ready!

Discover it SAVIGNY-LES-BEAUNE

Served with a Red Bourgogne: Savigny-lés-Beaune or Chorey-lés-Beaune.

Tasting tip

Discover the aromas of SAVIGNY-LES-BEAUNE