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Spicy Eggplant With L’Ancêtre Parmesan

4 portions


  • 60 ml (1/4 cup) butter
  • 1 large eggplant, diced
  • 1 onion, thinly sliced
  • 1 mango, diced
  • 5 ml (1 tsp.) turmeric
  • 5 ml (1 tsp.) ginger, finely chopped
  • 3 ml (1/2 tsp.) hot red pepper, ground
  • 1 can of 796 ml (28 oz) stewed tomatoes, chopped
  • 250 ml (1 cup) L'Ancêtre Parmesan, grated
  • Salt and freshly ground pepper


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  • In a large saucepan, brown the eggplant and onion in the butter. Add the diced mango and spices, and continue cooking for a few minutes. Then, add the tomatoes, and continue cooking for 15 minutes. Add salt and pepper.
  • Before serving, top with L'Ancêtre Parmesan, and serve with couscous.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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