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Italian style Aubergine and basil Gateau

This is just a simple dish as an accompaniment to a main. In essence it is a egg based ricotta sauce with aubergine and basil. It can be served as a main with a tomato and red pepper sauce.

Ingredients

  • 1 whole aubergine
  • 1 clove garlic crushed.
  • 25g fresh basil leaves.
  • 300ml milk
  • 100ml single cream
  • 100g fresh ricotta
  • 2 egg yolks.
  • Parmesan to top
  • fresh chives to garnish
  • salt and pepper.

Method

  • Slice aubergine to create 10mm thick discs
  • butter 4 oven proof 6cm round dishes
  • fry the aubergine on a very hot grill plate until char grilled on either side but still al dente in the middle. Arrange in the dishes with spinach put a layer of Aubergine the spinach, and so on. Finish with Aubergine though.
  • Next in a saucepan melt a very small amount of butter and gently fry the garlic.
  • Add the white wine, bring to the boil and reduce by half. Then add the milk and cream and bring back to the boil.
  • Add the ricotta seasoning and remove from the heat.
  • Stir in the egg yolks and transfer to the oven proof dishes fully covering the aubergine.
  • Cook these in a medium oven 160*c for 25mins. Cook in a ban marie. (so bottom of dishes are covered in water) This will protect the custard from burning on the outside.
  • Check by putting a knife in the centre and if it comes away with no liquid on it it is cooked.
  • Carefully turn out of the dishes onto plates and serve. (this is done by running a knife around the sides and turning upside down on the plate) An element of praying helps too.

1 comments:

Gabrielle Evelyn said...

Dear,

It sounds good but sorry that I dont like to eat aubergine.Can it be changed by another food?

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