Aubergine and Cumin Charlottes with Tomato and Coriander Salad
Courtesy of :
Laura Calder
Yield :
4
A bright and colourful dish featuring eggplant, tomatoes and cheese.
Ingredients
Aubergine and Cumin Charlottes
- 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
Directions
Aubergine and Cumin Charlottes
- 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.
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