Yield: 4 servings
Large eggplant – 1
Onion, diced – 1/2 cup
Virgin olive oil – 3 Tbsp.
Basil leaves, plus extra for garnish – 12
Parmigiano-Reggiano, grated – 1/4 lb.
Eggs – 6
Heavy cream – 2 cups
Salt and pepper – to taste
Nostick baking spray – as needed
Red and yellow tomato coulis – recipe follows
Preparation:-
🔎 Free Lost & Found Register
Use a property-scoped register to log, track and manage lost-and-found items from initial discovery through guest return, collection, donation or disposal.
Open Register →
- Bake whole eggplant in 300F oven 30 to 35 minutes. Cool, scoop out pulp and pass through sieve to remove seeds.
- Sauté onion in olive oil. Purée with eggplant and basil leaves. Add cheese and blend in eggs. Add cream and blend 2 minutes. Season to taste.
- Spray ramekins with nonstick baking spray; fill with eggplant mixture. Bake in a bain-marie placed in preheated 300F oven 20 minutes, lower temperature to 250F and bake 20 minutes longer.
- To serve, make red and then yellow tomato coulis and spoon separately onto plate. Invert ramekin and garnish with basil leaf.
Red and Yellow Tomato Coulis
Red tomato, seeded – 1 cup
Virgin olive oil – 4 Tbsp.
Yellow tomato – seeded 1 cup
Salt and pepper – to taste
Preparation:-
- In food processor, chop red tomato; process while adding 2 Tbsp. olive oil. Pass through sieve.
- Repeat process with yellow tomato. Season with salt and pepper.