Aubergine and Cumin Charlottes with Tomato and Coriander Salad

TOTAL TIME: 1 hr 50 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 1 hr 25 min
 
YIELD: 6 servings
LEVEL: Intermediate

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
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    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.

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    5

    Newest Ratings and Reviews

    Read all 11 reviews

    • on October 23, 2012

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      Ohhhh love it!!!!!!!!!!!!!!!!!!!

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    • on October 05, 2012

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      As eggplant is one of my favorite veggies this recipe is rated as outstanding by my standards. My husband, on the other hand, likes eggplant in many dishes but is much harder to please. I undercooked the halved eggplants but made up for it by microwaving the flesh until it was fully cooked. I will use more eggplant to line the cooking containers (the ones I use for French Onion Soups I din't have enough overlap. Even with my little mistakes this dish looked great and was tasty and rewarding. Back to my husband. His quote, "I could eat this dish anytime you would like to make it. It is delicious!"

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    • on September 27, 2012

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      I didn't make the tomato salad but the eggplant dish was spectacularly delicious! The recipe is very simple but has some discreet steps to prepare the eggplant before filling the ramekins. Just keep in mind that you'll need two slices of eggplant for each ramekin so I ended up with five servings rather than six with the eggplants I used. It all depends on how thinly you can slice your eggplant, keeping in mind that the cooked eggplant will be very delicate and can easily tear when you're handling it. Then again, when the dish is unmolded a torn piece of eggplant will not matter much. For some reason I felt like I was tasting nutmeg in this dish even though I didn't use any, but maybe a little nutmeg in the egg mixture might be good.

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