Bread with Aubergine Dip

Bread with Aubergine Dip

Capitelles rosé Mourgues du GrèsRecipe by Pic-nic vigneron Mourgues du Grès
Pairs perfectly with: Capitelles Rosé


  • 250g aubergines
  • Thick fresh cream
  • 2 onions
  • 1 clove of garlic
  • Savory
  • Olive oil
  • Salt and pepper

1. Cook 250g of aubergine on low flame in some olive oil with onions, 1 clove of garlic (crushed), savory, salt and pepper.

2. Grind it to obtain a homogenous consistency.

3. Beat 6 whole eggs with a little salt and pepper and mix with the aubergine.

4. Add 2 tablespoons of thick fresh cream.

5. Bake in a cake tin for 30 minutes at about 210° (or thermostat 7).

6. Remove from the tin and serve warm or cold with a tomato sauce.