Courgettes Mirepoix

Publiée le 03/08/2017




  • 1 medium eggplant
  • 2 medium yellow zucchini
  • 6 garlic cloves
  • 2 tsp thyme
  • 1 pinch of Espelette pepper
  • 2 turns of Madagascar wild pepper mill
  • ½ ts of frying oil Vigean
  • 1 ½ tablespoon Olive-Inca Inchi oil Vigean

According to a cook recipe from Frédérique Cailloce - Conseillère culinaire Vigean ©

  1. Put your garlic cloves (without peeling them but removing excess skin) in a saucepan of water. Heat for 10 minutes.
  2. Wash and cut your eggplant in thick slices lengthwise (you need 4 to 6 slices). Brush both sides with Vigean frying oil and place on a baking sheet, bake oven warm for ¼ hour (depending on the thickness of your slices), turn them halfway cooking.
  3. Wash and cut your zucchini into small pieces, make them cook with a tablespoon of Olive-Inca Inchi Inchi oil in a frying pan.

  • Thyme
  • Piment d'Espelette
  • Pepper

  1. For 20 minutes (check the cooking of the courgette with a knife, it must remain a little firm)
  2. Then add the garlic previously peeled (do not salt, garlic will naturally salt your dish). Mix.
  3. As soon as your eggplants are cooked, arrange them in a dish, add on top your zucchini preparation and sprinkle delicately with the remaining Olive-Inca Inchi oil Vigean. Adjust seasoning if necessary.

It is a dish that can be enjoyed hot or cold.
Good tasting!

Saumur blanc

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