Timbale D'Aubergine
Jun 24, 2009 11:49:55 GMT
Post by Deleted on Jun 24, 2009 11:49:55 GMT
If I called this "eggplant custard" which is basically what it is,it would not have the appeal that the French name lends. This is from Miriam Ungerer's TOO HOT TO COOK , one of my summertime cuisine mainstays (many of the recipes do require cooking over heat however)
This is very good with roast meats or broiled steaks and chops.
2 medium eggplants
1 tsp. salt
2 tlbs. olive oil
1 clove garlic minced
3 eggs
1 cup milk or light cream
1/2 tsp. salt and 1/2 tsp. pepper (or to taste)
1/2 cup freshly grated Parmesan cheese
Peel the eggplants,slice them and sprinkle with salt. Leave to drain for half an hour. Dry the slices and gently simmer in the olive oil until most of their moisture has evaporated. Puree the eggplant by pressing it through a sieve and combine it with the garlic,eggs,milk and seasonings. Pour into a well buttered 1&1/2 -quart souffle dish or casserole. Sprinkle with the grated cheese. Set in a pan of hot water and bake in a preheated 350F oven until set,about 30 minutes. Serve immediately.
This is very good with roast meats or broiled steaks and chops.
2 medium eggplants
1 tsp. salt
2 tlbs. olive oil
1 clove garlic minced
3 eggs
1 cup milk or light cream
1/2 tsp. salt and 1/2 tsp. pepper (or to taste)
1/2 cup freshly grated Parmesan cheese
Peel the eggplants,slice them and sprinkle with salt. Leave to drain for half an hour. Dry the slices and gently simmer in the olive oil until most of their moisture has evaporated. Puree the eggplant by pressing it through a sieve and combine it with the garlic,eggs,milk and seasonings. Pour into a well buttered 1&1/2 -quart souffle dish or casserole. Sprinkle with the grated cheese. Set in a pan of hot water and bake in a preheated 350F oven until set,about 30 minutes. Serve immediately.