Recipe courtesy of Laura Calder
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 10
- Cholesterol
- 90
- Sodium
- 1018
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 25 min
Ingredients
Aubergine charlottes
2 medium eggplants
1/4 cup/60 ml olive oil
Salt and freshly ground black pepper
3 eggs
1/4 cup/60 ml milk
1 tablespoon cumin seeds, toasted and ground
4 ounces/110 g fresh chevre (goat cheese), crumbled
Tomato and coriander salad
12 small tomatoes on the vine
A handful fresh coriander (cilantro) leaves
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
Directions
- For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook's Note: They should not get crisp.
- Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.
- Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant 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.
- For the tomato and coriander salad: Quarter the tomatoes. Stir through the coriander (cilantro), oil, and vinegar. 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.