AppetizerGuest PostProvencal RecipesStarter CourseTaste

Eggplant Cakes with a Pesto Sauce to Start the Evening

At the end of last summer, Anne and Véronique (Vero) Challier invited a few of us for an apéro-dinatoire. They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad.

The twin sisters are the talented faces behind culinary services company Un air de famille. Anne is the chef having completed her formal training at a hospitality school (culinary arts, hotel services) in Avignon before working at a restaurant near St Remy de Provence. Vero is the wine pairing and service expert.

Un air de famille provides a range of culinary services in Provence. Whether you need a chef-at-home (chef à domicile), catering (traiteur), would like to participate in a cooking class or join a market tour and wine tasting these ladies can satisfy your requests. Each experience is bespoke you work with Anne to finalize the menu (see menu samples below) and then just enjoy the meal as Vero takes care of your group.

Eggplant Cakes Tomato Pesto Sauce

Eggplant Cakes with a Pesto Sauce

Think of this as a savoury cake. Once the eggplant is cooked, simply combine it with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two sauces for a rich flavour experience.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Starter Course
Cuisine French, Provencal
Servings 8 people


To Make the Savoury Cake:

  • 1 kg (2.2lbs) Eggplant (Aubergine) washed and cut in cubes
  • 1 medium onion chopped
  • 2 Garlic Cloves crushed
  • 4-6 tbsp olive oil
  • 3 eggs
  • 100 g (3.5 oz) Wheat Flour
  • 250 ml (1 cup) Liquid Cream (full fat)
  • Parsley chopped
  • Salt
  • Pepper

For the Pesto Sauce:

  • 1 cup Pine nuts roasted
  • 1 cup (or more) Fresh Basil washed, stems removed
  • 1-2 Garlic Cloves crushed
  • 2-3 tbsp olive oil
  • 3/4 cup Parmesan cheese grated
  • Salt and Pepper


  • Preheat the oven to 180 °C (350 °F). In a skillet, cook the eggplants (in cubes) and onion in olive oil.
  • Cover and cook on low heat for 30 minutes.
  • Add parsley and garlic.
  • When the eggplants are tender, put in a blender and mix to smooth consistency.
  • In a large bowl, beat the eggs and add the cream. Mix well.
  • Add the flour and the cooked eggplant.
  • Add salt and pepper.
  • Grease small pots or one large baking dish.
  • Bake for 30 minutes (check to see if it's done with a knife).
  • Serve with a homemade tomato or pesto sauce (recipe below).
  • Optional: You can also add one small mozzarella ball.

To Make the Pesto:

  • Put all the ingredients together in a small mixer and blend until smooth. Serve with the Eggplant cake, tossed with pasta or on a sandwich instead of mustard.
Keyword Eggplant, Tomatoes
Tried this recipe?Let us know how it was!


See Anne in “action” cooking live on Midi en France at the St Remy de Provence market.

Sample Cooking Class Menus:

Enjoy a cooking class in Provence and a wonderful meal.  We combine fun cooking, gathering in a cheerful atmosphere, great wine tasting. Join us, to share an unforgettable moment in Provence

Menu  1 Provençal:

Starter: Provençal Carpaccio: tomatoes, melon, arugula salad, mozzarella, speck, pesto sauce and tapenade (click here for the recipe)

Main course: Pork filet  cooked in honey sauce with creamy polenta

Dessert: Hot chocolate cake and crème anglaise

Menu 2 Beef :

Starter: Provençal burger (bread, tomatoes confit, onions confit, goat cheese, bacon)

Main course: Beef filet, mustard sauce and potatoes, garlic and parsley

Dessert: Raspberry tiramisu

Menu 3 Fish:

Starter: Pissaladière (onion, olives and achieves tart) and salad

Main course: Aioli (various vegetables, fish and aioli sauce)

Dessert: Brousse cheese  with honey, pine nuts and roasted fruits

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Top 8 French Riviera Things to do en Famille

Next post

The Plague Wall of Provence - Mur de la Peste

Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.