Aubergine, brousse & pistou lasagne

Accueil / Recettes / Aubergine, brousse & pistou lasagne

Pour 8 personnes
Préparation: 20 min
Cuisson: 40 min


  • 5 aubergines
  • 1 pot of La Jasso de Calissanne pistou
  • 3 individual pots of brousse (ewe’s milk curd cheese) (about 300g in total)
  • 8-10 confit tomatoes, finely chopped
  • 200 g of tomato pulp (with chunks)
  • breadcrumbs
  • La Jasso de Calissanne ingredients: Virgin Olive Oil Spray, AOC Château Calissanne, 20 cl Calissanne Camargue Salt with 5 Berries and Pepper


  1. Peel the aubergines and cut into thin slices.
  2. Put them on a tray and bake for 10 mins at 200°C (gas mark 6); they mustn’t go golden!
  3. During this time, mix the pistou and cheese, then add salt and pepper to taste.
  4. In a gratin dish, arrange alternate layers of aubergines and the cheese/pistou mix, finishing with a layer of aubergines.
  5. Cover with the finely-chopped confit tomatoes, sprinkle with breadcrumbs, then drizzle with Calissanne olive oil.
  6. Bake for 30 mins at 200°C (gas mark 6).