Updated: Apr 27
I know this is a bit heavy for a summer dish, but I have been asked for more veggie dishes and I was going through my recipe files and came across this recipe from 2008.
3 Large eggplants
8 oz of goat cheese or brie
3/4 cup of milk
Zest of one lemon
1/4 cup of Parsley chopped and stems removed
1 1/2 teaspoon of ground yellow mustard
1/2 teaspoon of cumin
a pinch of freshly grated nutmeg
salt and pepper to taste
Preheat oven to 400 degrees.
Cut 3 of the large eggplants in half and place cut side down on a parchment-lined baking sheet. Place in the oven and roast until the skin has come chard. Remove from the oven and let cool.
Once the half eggplants have cooled, using a spoon remove the pulp from the eggplant into a large bowl.
In another bowl whisk together the eggs, lemon zest, and the milk until combined. Next add the mustard, nutmeg, cumin, and parsley. Now add the eggplant pulp into the egg mixture and whisk to combine.
You are going to need 8 ramekins and a deep baking dish.
Next spoon the eggplant mixture in filling it about a little less the half. Now crumb either goat cheese or brie into ramekins then top off with more eggplant mixture, repeat with the remaining ramekins.
Place filled ramekins into a deep baking dish and fill halfway up with water. Place in the oven and bake for about 40 minutes or until eggplant mixture has set.
Remove ramekins from the bath and let cool until you are able to handle the ramekins.