Directions for: Aubergine and Cumin Charlottes with Tomato and Coriander Salad
Ingredients
Aubergine and Cumin Charlottes2 medium eggplants
cup olive oil
1 pinch Salt and pepper
1 Tbsp cumin seeds, toasted and ground
3 eggs
cup milk
4 oz fresh chvre, crumbled
Salad12 small tomatoes on the vine
handful of fresh coriander leaves
1 Tbsp white wine vinegar
2 Tbsp olive oil
Salt and pepper
Directions
Aubergine and Cumin Charlottes1. 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 375F190C. 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.
2. 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 chvre. 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.
Salad1. 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.
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