Slow-Roasted Aubergine & Melted Shallot Mille-Feuille
I used to spend hours in cramped Parisian kitchens building impossibly precise vegetable tians. My old chef would hover, demanding absolute symmetry. Now that I’m soaking up the California sun, I’ve swapped the tweezers for a much more relaxed approach, though I’ll never lose my French obsession with layering flavors.\n\nThis Slow-Roasted Aubergine & Melted Shallot Mille-Feuille was born from a lazy Sunday trip to the Santa Monica farmers' market. I met a farmer named Tom who handed me the most beautiful, heavy globe eggplants. I knew exactly what they needed.\n\nBy slow-roasting thick, meaty rounds of aubergine, we create a gorgeous, custardy foundation. Instead of puff pastry, we stack them high with bright Meyer lemon chèvre, deeply sweet melted shallots (my absolute favorite!), and top it all with my signature jammy egg. The yolk creates a makeshift sauce that makes you want to wipe the plate clean with a good heel of sourdough.\n\nWhat makes this special to me is how it beautifully bridges my past and present—French technique with West Coast ease. Make it your own by throwing in blistered cherry tomatoes or fresh basil. Pour a chilled glass of natural Gamay, and enjoy!
Featured Recipe
Slow-Roasted Aubergine & Melted Shallot Mille-Feuille
I used to spend hours in Parisian kitchens building impossibly precise vegetable tians. Now that I’m in California, I prefer a more relaxed approach, but I haven't lost my love for layering flavors. By slow-roasting thick, meaty rounds of aubergine, we create a custardy foundation that we stack high with bright Meyer lemon chèvre, deeply sweet melted shallots, and my signature jammy egg.
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Ingredients
- 2 medium globe eggplants(about 1.5 lbs total)
- 1 tsp kosher salt
- 1/4 cup extra virgin olive oil(divided use)
- 3 large shallots(thinly sliced)
- 2 garlic cloves(smashed)
- 4 sprigs fresh thyme
- 4 large eggs(straight from the fridge)
- 4 oz chèvre(room temperature)
- 1 tsp Meyer lemon zest
- 1 tbsp Meyer lemon juice
- 1 tbsp capers(drained)
- 1/4 cup fresh basil(torn)
- 1 sheet parchment paper(for lining baking sheet)
- 1 kitchen towel(for patting eggplant dry)
- 4 slices sourdough bread(for serving)
Instructions
- 1
Preheat your oven to 375°F. Slice 2 medium globe eggplants into thick 3/4-inch rounds. Sprinkle them evenly with 1 tsp kosher salt and let them sit on a board to draw out their moisture and bitterness.
10 min
Tip: Don't skip the salting step! It changes the cellular structure of the aubergine, ensuring it becomes custardy rather than spongy.
- 2
Pat the eggplant rounds completely dry with a kitchen towel. Brush both sides generously with 3 tbsp extra virgin olive oil and arrange them on a parchment-lined baking sheet.
5 min
Tip: Aubergine is like a sponge; it will drink up the oil quickly, so work swiftly with your pastry brush.
- 3
Place the baking sheet in the oven and slow-roast the eggplant until deeply golden, caramelized at the edges, and completely yielded to the touch.
40 min
Tip: Check them at the 30-minute mark. If your oven runs hot, they might finish a bit sooner.
- 4
While the eggplant is roasting, heat the remaining 1 tbsp extra virgin olive oil in a small skillet over medium-low heat. Add the 3 large shallots, 2 garlic cloves, and 4 sprigs fresh thyme. Cook gently, stirring occasionally, until the shallots are meltingly soft and sweet.
20 min
Tip: We want them melted, not crisped. Keep the heat low and let them coax out their natural sugars.
- 5
Bring a small pot of water to a rolling boil. Gently lower in the 4 large eggs and set a timer for exactly 6 and a half minutes. Once time is up, immediately transfer the eggs to an ice bath to chill.
10 min
Tip: Six and a half minutes is my golden rule for eggs that have set whites but a luxuriously jammy yolk.
- 6
In a small bowl, use a fork to vigorously whip the 4 oz chèvre with the 1 tsp Meyer lemon zest and 1 tbsp Meyer lemon juice until smooth and spreadable. Peel your chilled eggs.
10 min
Tip: If your chèvre is too cold to whip, add a tiny splash of warm water or an extra drop of olive oil.
- 7
Once the eggplant is out of the oven, it's time for layering. Place a warm roasted eggplant round on each plate. Spread it with a dollop of the lemon chèvre, add a spoonful of the melted shallots, and stack another eggplant round on top.
3 min
Tip: Don't worry if it looks rustic; it should lean slightly like the Tower of Pisa.
- 8
Carefully slice the jammy eggs in half and balance them on top of the warm stacks. Scatter over the 1 tbsp capers and 1/4 cup fresh basil. Serve immediately with crusty sourdough.
2 min
Tip: Let the golden yolk act as a sauce for the entire dish.
Chef's Notes
Don't rush the aubergine. You want it completely yielded and caramelized at the edges. I get mine from a lovely farmer down at the Santa Monica market who always saves me the most beautiful globe eggplants. Serve this with a crisp, slightly chilled Gamay and plenty of crusty sourdough to swipe through that golden egg yolk.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.