Ingredients
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
Salad
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Bucket-shaped mold — charlotte russe, apple charlotte
Dehydrated ube powder — baking, ice cream, drinks, natural purple
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Bucket-shaped mold — charlotte russe, apple charlotte
Dehydrated ube powder — baking, ice cream, drinks, natural purple
You're reading one of recipes available free. Full library with Gastronome.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad 1. Prepare the charlottes: Heat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and season lightly. Broil until soft and golden, 10 to 15 minutes (they should not get crisp). Remove. Turn the oven down to 375°F\190°C. Cut the other eggplant in half. Brush the surface with oil and lay cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove. 2. Scrape the flesh from the baked aubergine halves into a bowl. Mix in the ground cumin, eggs, and milk. Season with salt and pepper. Line 6 ramekins with the grilled aubergine slices, leaving an edge hanging over. Spoon in a layer of creamed aubergine mixture, scatter over the chevre. Top with a second layer of aubergine mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out. Salad 1. Quarter the tomatoes. Stir through the coriander, vinegar, and oil. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.