
Ingredients
Preparation
- 1 fondue À la Tite Frette by 1001 Fondues, 350 g (12 oz.)
- 6 ripe plum tomatoes
- Sugar
- Fresh thyme
- 2 garlic cloves, crushed
- Olive oil
- 4 baby eggplants
- Fresh basil
- Salt and pepper
- Bring a large saucepan of water to the boil.
- Preheat oven to 180 °C (350 °F).
- Using the tip of a knife, make an X-shaped incision in the base of the tomatoes.
- Dip tomatoes in water for 15 seconds, then cool in a bowl of ice water.
- Drain tomatoes and peel with a small knife.
- Cut tomatoes into 4 wedges and remove seeds from each wedge.
- Spread the tomato petals on a baking sheet lined with parchment paper, placing them so that they don’t touch.
- Season with salt, pepper, a pinch of sugar and fresh thyme. Add garlic cloves.
- Bake in the oven for 25 minutes to extract some of the water from the flesh.
- Place the pre-cooked tomato petals in a smaller baking dish (they can overlap), cover with oil and add 10 basil leaves.
- Continue baking for 2 and a half hour in the oven at 100 °C (200 °F). At the end of baking, cool and drain petals.
- Preheat oven to 180 °C (350 °F).
- Cut eggplants lengthwise in two, crisscross top with tip of knife, brush with a little cooking oil tomatoes. Season with salt and pepper.
- Bake on a baking sheet, cut side down, for 15 to 20 minutes, until the flesh is tender (you can also grill them on the BBQ!).
- Add 3 tomato petals to each eggplant half.
- Add a spoonful of cheese fondue.
- Return to oven for 7 to 8 minutes or until fondue temperature is at least 75 °C (167 °F).
- Garnish with small bunches of basil.
For easier preparation, make the tomato confit recipe the day before. The cooking oil gives a wonderful flavour to your salads and vinaigrette! Tasty as can be!
À la Tite Frette

À la Tite Frette
Tite Frette brewery
Check out our 1001 fondues
The Tite Frette brewery’s Rousse poivré ale lends peppery flavour to this rich blend of local cheeses. Delicious, perfectly balanced—and lactose free, too!

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