Ingredients
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
2 medium eggplants
1/4 cup olive oil
1 pinch Salt and pepper
1 tablespoon cumin seeds, toasted and ground
3 eggs
1/4 cup milk
4 ounces fresh chèvre, crumbled
Salad
12 small tomatoes on the vine
handful of fresh coriander leaves
1 tablespoon white wine vinegar
2 tablespoons olive oil
Salt and pepper
Preparation
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
- Prepare the charlottes: Heat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and season lightly. Broil until soft and golden, 10 to 15 minutes (they should not get crisp). Remove. Turn the oven down to 375°F\190°C. Cut the other eggplant in half. Brush the surface with oil and lay cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.
- Scrape the flesh from the baked aubergine halves into a bowl. Mix in the ground cumin, eggs, and milk. Season with salt and pepper. Line 6 ramekins with the grilled aubergine slices, leaving an edge hanging over. Spoon in a layer of creamed aubergine mixture, scatter over the chèvre. Top with a second layer of aubergine mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.
Salad
- Quarter the tomatoes. Stir through the coriander, vinegar, and oil. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.
