Travel to the South of France with a Bohémienne
I can still remember the first time when my mother explained to me how to prepare a bohémienne; I was excited at the thought that I was going to be able to reproduce the dish myself. In summer, when we had more eggplants than we knew what to do with, this dish from the South of France was common on our table. Somewhat resembling a ratatouille or a caponata, a bohémienne is however a dish simpler and less time consuming to prepare — it only uses eggplants, onions, garlic, herbs, olive oil and tomatoes. My mum liked to serve hers with rice, grilled meat and salad. It was simple and honest food, of the sort I am quite fond of.
A few weeks ago, I made the dish once again, on my way back from the farmer’s market; the vegetables looked too good and tempting to resist.
This is in fact my latest contribution to the Boston Globe’s Food Section — recipe and story here. So while we are still enjoying the best eggplants that summer has to offer, let’s indulge into a bohémienne, non ? My friend L. tells me that in Russia, they eat a dish quite similar in fact. I like that too; it’s food that does not seem to have borders either.
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Buongiorno!
I’m italian and, although I’ve been reading your blog only for a week, I already tried quite a lot of your delicious recipes. I love this blog and I love your pictures: they inspire me!
I’m looking forward to cooking this alternative to my usual caponata. Thank you!
Comment by ilaria — On August, 27th, 2008 at 4:55 am
Wonderful! That Bohémienne looks delicious! A versatile dish…
Cheers,
Rosa
Comment by Rosa — On August, 27th, 2008 at 5:18 am
Yum! Very delicious Bea…we do something similar in Greek culture. Eggplants are so versatile.
Comment by Peter G — On August, 27th, 2008 at 5:18 am
We have a similar dish in spain called pisto and it was a staple in our house during the summer months. it looks delicious and lovely bea!
Comment by Aran — On August, 27th, 2008 at 5:33 am
I love this I live on a sort of ratatouille in the fall, but i will definitely pick up these ingredients at the farmer’s market today. I will also get the Globe! thanks you.
Comment by nadia — On August, 27th, 2008 at 6:43 am
All those colors are just beautiful!
Ciao.
Comment by Orchidea — On August, 27th, 2008 at 7:52 am
Your pictures are gorgeous and the food looks stunning! You are very talented. Mmm!
Comment by Nicole — On August, 27th, 2008 at 8:26 am
Beautiful presentation!
Comment by Kathy — On August, 27th, 2008 at 9:23 am
Really nice Béa. I make this dish as well, only I add a bit of heat – a couple Hungarian green peppers. I love eggplants, the texture. A comfort food, eh? Oh, and I have to tell you that I finally got a yogurt maker! I can’t wait to make my first batch!
Comment by valérie-jeanne — On August, 27th, 2008 at 10:21 am
Perfect timing-I was just going to make ratatouille but now will make this instead. Thanks Bea.
Comment by janie — On August, 27th, 2008 at 10:29 am
This is like an eggplant relish (caponata) or ratatoille, non?
I love anything with eggplant, this looks simple and yummy.
Will be making it this week with the many eggplants in my garden!
Great photos, as always!
Comment by Stacey Snacks — On August, 27th, 2008 at 11:23 am
I love the idea of spreading it on bread – I made something similar this week and now am kicking myself for not thinking of the fresh bread angle! Lovely photos, too, as always. Your blog is simply gorgeous!
Comment by Zoomie — On August, 27th, 2008 at 12:52 pm
yummy!
beautiful colors~~
Comment by YOYO's Cooking — On August, 27th, 2008 at 10:00 pm
I love ratatouille! You have such a way to make healthy food look yummy and totally edible. Maybe I should try out the recipe some time soon…good for both my skeptical tastebuds and my health. Beautiful photos, as always!!
Comment by Christy — On August, 28th, 2008 at 5:32 am
Everytime I see or make a Bohemienne I think about Maussane and its oil mills! If you are ever in the vincinity, get olive oil from the region, so fragrant! My mom serves it with cornish hens or roasted chicken…delicious! Thanks for a little moment of sunshine!
Comment by Tartelette — On August, 28th, 2008 at 10:43 am
I’ve coming here for almost two years and I never left a comment. So i thought it was kind of unfair to comment on Flight of the conchords on your last post.
To make amend, I must admit that I’d never heard of a Bohemienne before (and I live in France), so thanks for this new little piece of knowledge… again.
Comment by mook — On August, 28th, 2008 at 1:30 pm
I love eggplants! I use a very similar recipe on pasta, except I leave eggplant in cubed pieces. Very healthy!
Thanks for sharing!
Comment by Rita — On August, 28th, 2008 at 6:42 pm
I’m bookmarking this recipe for sure!
Comment by Mrs Ergül — On August, 28th, 2008 at 8:06 pm
Yes, this does strike me as sunny honest food but that maybe that’s what basil does for me. I know I’ll enjoy this.
Comment by MyKitchhenInHalfCups — On September, 10th, 2008 at 7:23 am
Salut de Paris. J’adore la recette, j’avais commencé recemment avec pas mal des recettes avec aubergine. Question: have you ever tried baking the eggplant (cut in half lengthwise, face down on lightly oiled surface)? Also, a no-fail way to make ratatouille I’ve tried is to dice all the veggies, toss w/ olive oil, salt, pepper, herbes de Provence and *bake*!
I’m going to subscribe to your site!
Comment by Clark Taylor — On September, 12th, 2008 at 2:13 am
sorry, forgot to add: bake the eggplant replacing the salt/drain step. Can you compare for us what you think about the two different manners to prepare the eggplant, i.e., salt/drain vs bake.
Also, when salt/drain, do you wipe off the salt? Rinse off the salt and pat dry? Thanks for your ideas!
Comment by Clark Taylor — On September, 12th, 2008 at 2:33 am
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Pingback by The Weekend Starts Here : Argus Car Hire — On September, 12th, 2008 at 4:41 am
It looks wonderful and that looks like the perfect crouton.
Comment by candlemaker — On December, 18th, 2008 at 10:08 pm
Thank you for your sharing information Travel to the South of France
Comment by Day Travel — On December, 28th, 2008 at 8:25 am
Bonjour… I have always found eggplant to be a difficult puzzle to solve, but your recipe for Bohemienne was simple and truly delicious. Merci beaucoup!
Amicalement, Glenn
Comment by glenn crossin — On May, 26th, 2009 at 1:01 pm