Blue Cheese and Eggplant Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 large Eggplant (thinly sliced)
- olive oil
- 1 ¼ cups Roquefort cheese
- 3 eggs
- 2 egg yolks
- 1 cup cream (48% fat)
- ½ cup milk
- salt
- freshly ground White pepper
- 7 tsps dry white wine
Preparation steps
1.
Heat the oven to 170°C (150°C fan) 325°F gas 3. Butter 6 ramekins.
2.
Toss the aubergine slices with a little olive oil.
3.
Place a slice in the base of of 6 ramekins.
4.
Heat the milk and cream in a pan. Do not boil.
5.
Mash the cheese and beat in the eggs. Slowly pour in the cream, whisking constantly. Add the salt, pepper and wine. Continue to whisk until well blended.
6.
Spoon the cheese mixture on top of the aubergine slices. Add another slice of aubergine, cover with cheese mixture, then top with an aubergine slice.
7.
Place the ramekins in a roasting tin and pour warm water into the pan, almost as high as the filling in the ramekins. Cook for 40-50 minutes until the tops are golden. Cool in the ramekins for 10 minutes.
8.
Remove from the ramekins and place on serving plates. Garnish with salad leaves and sliced pear.
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