Philippe Bertineau’s Provençal Bayaldi

Name: Philippe Bertineau’s Provençal Bayaldi
Ingredients: The slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from Benoit’s Philippe Bertineau. He layers thin slices with zucchini and tomato in his version of bayaldi, a Pro; 1 head of garlic, crushed; 1 large Italian eggplant; Fine sea salt; Freshly ground black pepper; Extra-virgin olive oil; 6 plum tomatoes, or enough to yield 32 slices; 2 medium green zucchini, or enough to yield 32 slices; 2 Japanese eggplants, or enough to yield 32 slices; 1 tbs. parsley, chopped; 1/2 red onion, minced; 1 tbs. sherry vinegar; 1 tbs. thyme, picked; Fleur de sel

Philippe Bertineau’s Provençal Bayaldi was pinched from <a href="http://www.grubstreet.com/2013/09/philippe-bertineau-japanese-eggplant-in-season-recipe.html" target="_blank">www.grubstreet.com.</a>

INGREDIENTS

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The slender, thin-skinned Japanese eggplant has few and tiny seeds, rendering it less bitter than most and well suited for this recipe from Benoit’s Philippe Bertineau. He layers thin slices with zucchini and tomato in his version of bayaldi, a Pro

•

1 head of garlic, crushed

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1 large Italian eggplant

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Fine sea salt

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Freshly ground black pepper

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Extra-virgin olive oil

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6 plum tomatoes, or enough to yield 32 slices

•

2 medium green zucchini, or enough to yield 32 slices

•

2 Japanese eggplants, or enough to yield 32 slices

•

1 tbs. parsley, chopped

•

1/2 red onion, minced

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1 tbs. sherry vinegar

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1 tbs. thyme, picked

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Fleur de sel

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