Recipes > Vegetables > Barbouillade


A dish from "fair Provence"


  • 1 large or 2 small egg-plants
  • 2 cucumbers
  • 4 onions
  • 6 tomatoes
  • 1 green pepper


Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.


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The Suffrage Cook Book (1915).

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