The original since 1981!
Called Papeton or eggplant bread, this great classic of Provençal cuisine remains essential. Our case has had a makeover but its inimitable recipe remains the same: Fresh eggplants, black olives from Provence and a little garlic, to prepare in bread accompanied by a tomato sauce with basil from Provence.

This preparation for Eggplant Bread allows you to make an original recipe for approximately 4 to 6 people.

This kit contains:

• 1 jar of eggplant caviar
• 1 jar of tomato basil sauce
• the recipe step by step

Simply mix the contents of the Jean Martin jar with 6 eggs and 3 tablespoons of crème fraîche, then cook it in a cake mold for 35 minutes in the oven (210°C).

Jean Martin has been a family cannery for 3 generations, which has become a reference in Provençal and Mediterranean cuisine. All our products are 100% natural, without colorings or preservatives, and we work daily to ensure that at least 70% of the ingredients are grown in Provence.

Ingredients :
Caviar: eggplant (76%), sunflower oil, black olives, parsley, extra virgin olive oil, garlic, salt, pepper, savory, concentrated lemon juice.
Sauce: tomatoes (69%), tomato coulis (27%), basil (1.8%), extra virgin olive oil, sugar, garlic, salt, pepper.

Recipes :
To make eggplant bread, you need 6 eggs, a little crème fraîche and a cake mold…

Nutritional values :
Average nutritional values for 1 part of bread and its sauce (180 g): Energy: 1206 kJ / 292 Kcal; Fats (including saturated fatty acids): 25 g (4.7 g); Carbohydrates (including sugars): 6.2 g (4.6 g); Protein: 9.1 g; Salt: 0.69 g.

Conservation :
Storage at room temperature. After opening, store in the refrigerator and consume within 3 days maximum.

Conditioning :
For 4 people