Bohémienne: Eggplant & Tomato Casserole + VIDEO

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Bohémienne is the French word for ‘bohemian.’ It’s also the name given to a flavorful yet delicate Provençal eggplant and tomato casserole.

Bohémienne served on a dish

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Veggies in a pan

Bohémienne: Another Way to Look at the Ratatouille

For me, this flavorful Southern France dish is another way to look at the ratatouille. Like its cousin, the ratatouille, this dish is made out of summer eggplants and ripe tomatoes.

anchovy puré in a marble mortar

They are sautéed in olive oil with minced garlic and then flavored with an anchovy purée.

eggplant and tomatp casserle before getting into the oven

To give this dish its creamy consistency, some milk and flour are added to the eggplant, tomato, and anchovy mixture. In my case, to make it gluten-free, I’m using gluten-free all-purpose flour.

Bohémienne by enrilemoine

Then, all goes to an oven dish to be sprinkled with bread crumbs. In my case, I’m using gluten-free panko to finish this flavorful Mediterranean recipe.

Ratatouille vs. Bohémienne

eggplant and tomato gratin

Even if the ratatouille is the one that has become known worldwide, in Southern France, the bohémienne is the one that is more commonly preferred. Let me tell you why… in my opinion, the addition of the salty anchovies, brings both complexity and another level of flavor to the recipe…

How to Serve an Eggplant & Tomato Casserole

eggplant and tomato gratin served in a dish

This dish can be served hot, warm, or at room temperature. This coarse puree is also superb if spread on a rustic bread slice… The simpler, the better!

How to Make Eggplant & Tomato Casserole

To make this Provençal delight, you’ll need some kitchen tools and ingredients, all of them easy to find online:

tomato and eggplant casserole served in a dish

Bohémienne Recipe

Here is my delicious recipe. I hope you like it as much as  I do. Please try it and let me know how do you like the powerful combination of eggplants, tomatoes, and anchovies in one dish.

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4.98 from 41 votes

Bohémienne, Eggplant and Tomato Casserole

A cousin of the ratatouille this casserole made of eggplants, tomatoes, and anchovies, makes the perfect summer dish!
Prep Time10 mins
Cook Time1 hr
Resting Time30 mins
Total Time1 hr 5 mins
Servings: 6
Calories: 240kcal

Ingredients

  • 4 cups eggplants, diced coarsely
  • 4 cups tomatoes (ripe, preferable peeled, seeded) diced coarsely
  • 6 Tbs. olive oil
  • 4 garlic cloves, minced
  • 6 anchovy fillets
  • ½ cup milk
  • 2 Tbsp. all-purpose gluten-free flour
  • Freshly ground black pepper
  • 4 Tbsp. gluten-free panko

Instructions

  • In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic, and cook for 3 minutes.
  • Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.
  • In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil.
  • Add the anchovy mixture to the vegetables.
  • Blend the flour with the milk and add it to the vegetables.
  • Season with pepper.
  • Mix well and put the mixture in an oiled gratin dish.
  • Sprinkle on the panko and the remaining olive oil.
  • In a preheated to 350°F oven, bake the gratin for 20-30 minutes. You may need to broil this dish for 3 minutes.

Video

Nutrition

Nutrition Facts
Bohémienne, Eggplant and Tomato Casserole
Amount Per Serving
Calories 240 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 62mg3%
Potassium 549mg16%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
Vitamin A 1362IU27%
Vitamin C 23mg28%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish, Tapas
Cuisine: French
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: baked eggplant with tomatoes and anchovies, Bohemienne, Bohemienne recipe, Eggplant and Tomato Casserole, How to make eggplant and tomato casserole, Ratatouille
Author: Enri

Notes

You can make this dish with identical results, using regular all-purpose flour and panko.
You can substitute fresh tomatoes with canned peeled and diced tomatoes.

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