Eggplants' Papetons

Preparation + cooking = about ¾ of an hour

Serves 4:
2 large eggplants
1 onion
4 eggs
1 / 2 bunch parsley, chervil possibly
Two cloves of garlic
Olive oil, thyme, salt, pepper
A few basil leaves

Wash eggplant and slice them medium. Cook them in a skillet with minced onion, garlic and thyme until thoroughly cooked and tender. Salt and pepper. When cooked, chop them coarsely.

Beat the eggs, add half a bunch of chopped parsley, salt and pepper. Mix with the eggplant, pour the mixture into ramekins and cook them in a bain-marie in the oven preheated to 180°C (356°F ) for 20 minutes.

Sprinkle with the chopped basil and serve with a tomato coulis or a cold tomato sauce ("saoussoun").