INGREDIENTS

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.

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