Aubergine Timbale (Recipe)

Ingredients

1 medium aubergine, halved

Olive oil

Salt and freshly ground black pepper to taste

125ml (4fl oz) milk

2 eggs

1 egg yolk

Pinch of ground cumin (or to taste)

Butter softened

Steps

1.  Preheat the oven to 180°C, 350°F, gas mark 4.

2.  Brush the aubergine with olive oil and season with salt and pepper.  Roast the aubergine in the oven on a non-stick baking tray, turning occasionally until soft.  This will take 45 minutes to 1 hour. 

3.  Allow to cool and use a spoon to scoop out the flesh of the aubergine.  Reserve the flesh and discard the skins.  In a food processor or blender, process the aubergine until smooth.  Discard all but 125ml (4fl oz) of the puree (or freeze the extra puree for the next time you want to make this recipe; the frozen puree will last in an airtight container for 2 weeks).  Add the milk, egg, egg yolk, salt and pepper to taste, and the cumin to the aubergine puree; process until smooth.

4.  Lightly butter four 125g (4oz) ramekins.  Pour the custard into them and place in a baking dish.  Fill the dish with boiling water two-thirds of the way up the sides of the ramekins.  Bake for about 45 minutes or until just set.  Remove and serve on the side with any main dish.

From : Low-Carbo Cooking