Tian d'aubergine
A hot starter or served as a light lunch
with salad

Market for 6 persons

600 g. aubergines
4 large eggs 20 cl fresh single cream
3 tablespoons of oil
100 g. flour
4 garlic cloves, parsley, salt, pepper, nutmeg
Sauce :
1 big red pepper
4 good sized tomatoes, oil, salt, sugar.

Preparation

• Peel and chop the aubergines with the garlic and parsley, season.
• Beat the eggs, oil and fresh cream together, stir in the flour, salt, pepper and nutmeg
• Add the raw aubergines to this mixture and bake in a 'tian' (oven dish or a tart tin ). cook for 35 mins at 230°c
• Meanwhile, prepare the sauce:
• Cut the pepper into thick slices and brown in a frying pan with a little oil. Peel
• Peel, seed and cut into small pieces the tomatoes
• Cook for 10 mins only to preserve the taste of fresh tomatoes
• Liquidize the tomatoes and pepper together
• Serve the tian hot and the sauce cold