Bohémienne, is the French word for ‘bohemian’. It’s also the name given to a flavorful yet delicate Provençal eggplant and tomato casserole.
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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.
They are sautéed in olive oil with minced garlic and then flavored with an anchovy purée.
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.
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
Even if the ratatouille is the one that has become worldwide known, 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
This dish can be served hot, warm, or 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:
- Wooden cutting board
- Deep pan
- Wooden spoons
- Gratin dish
- Olive oil
- All-purpose gluten-free flour
- Coarse sea salt
- Gluten-free panko
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.
Bohémienne, Eggplant and Tomato Casserole
- 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
- 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 30 minutes.
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