�� Cassegrain Eggplant Provencale Cassegrain Eggplant Provencale is a rich, flavorful vegetable dish inspired by the heart of southern France. Tender eggplant is slowly cooked with ripe tomatoes, onions, and aromatic herbs like thyme and basil, creating a sun-kissed, Mediterranean recipe. With its smooth texture and well-balanced seasoning, it’s perfect as a side dish, spread on toast, or served with pasta, rice, or grilled meats. A ready-to-eat gourmet delight straight from Provence to your plate. Ingredients Pre-fried eggplant cubes 36% (eggplants 31%, sunflower oil), peeled crushed tomatoes in juice 23% (tomatoes, tomato juice), eggplant cubes 15%, chopped onions 12%, half-reduced tomato puree 5.4%, double concentrated tomatoes 2.2%, sugar 1.4%, extra virgin olive oil 1%, basil 0.9%, salt, garlic, concentrated lemon juice. Nutrition Facts pour 100g Energy (kJ) 344 kJ Energy (kcal) 83 kcal Fat (g) 5,2 g – insaturated fat (g) 0,6 g Carbohydrates (g) 6,7 g – Sugar (g) 5,6 g Fibres (g)5 2,2 g Proteins (g) per portion 1,2 g Salt (g) par portion 0,76 g Special storage conditions: Store at room temperature. ��️ Recipe idea: Eggplant omelette Provençal style Ingredients 1 375 g can Cassegrain Aubergines à la Provençale 6/8 eggs 30 g butter 50 g fresh goat’s cheese 1 avocado A few coriander leaves salt, cracked pepper Preparation Mix eggs in a bowl, add salt and pepper. Heat the Aubergines à la Provençale over low heat. Dice the avocado. Prepare your fresh goat cheese. Heat a frying pan over medium heat and melt the butter. When it’s foamy, pour in the eggs. Cook for 2 to 3 minutes. Place the fresh goat’s cheese, eggplants à la provençale and diced avocado on one half of the omelette. Using a spatula, fold over the half without the filling. Season with finely chopped coriander
