Papeton D Aubergine (provencal Eggplant Mousse)

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Tamara3	1	Servings

INGREDIENTS

1	kg	Eggplants
50		Olive oil
60	g	Grated gruyere
1/2	t	Nutmeg
		Juice and zest of a lemon
150		Milk
3		Eggs
1		50 milliliters thick cream
50	g	Butter

INSTRUCTIONS

Wash the eggplants but do not peel them. Slice them thickly then
sprinkle generously with salt and drain in a colander for about 45
minutes. Wash then dry and fry the eggplant in a non-stick pan in the
olive oil until golden. (Dont worry if the eggplant absorb all the
oil, just continue cooking until golden).  Puree the eggplant slices
until smooth then add the cheese, nutmeg,  lemon zest and juice and mix
well.  Heat the milk until almost boiling then whisk into the eggs
until  smooth. Combine the egg mixture with the eggplant mixture and
combine  gently with salt and pepper to taste.  Divide the mixture into
individual souffl dishes or ramekins and dot  with a little butter.
Place the small dishes in a baking dish that  has been half filled with
hot (not boiling) water. Bake at 180c. for  25-30 minutes or until the
custards have set.  Turn out and serve with a tomato sauce or a red
pepper sauce made from  roasted capsicums, onion, garlic, fresh thyme
and salt and pepper to  taste, all simmered together in olive oil then
pureed.  Converted by MC_Buster.  Per serving: 1394 Calories (kcal);
119g Total Fat; (74% calories from  fat); 32g Protein; 60g
Carbohydrate; 736mg Cholesterol; 698mg Sodium  Food Exchanges: 0
Grain(Starch); 2 1/2 Lean Meat; 9 1/2 Vegetable; 0  Fruit; 22 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 827 Calories From Fat: 659 Total Fat: 74.6g Cholesterol: 731.5mg Sodium: 420.3mg Potassium: 271.5mg Carbohydrates: 1.9g Fiber: <1g Sugar: 1.1g Protein: 37.2g