My 15-month-old daughter Lesia loved this aubergine custard recipe. His brother and his dad too. This is an original way of eating eggplant (otherwise than moussaka).
- 4 eggplants, 4 cloves of garlic, 6 eggs, 30 cl of crème fraîche, salt and pepper.
Peel and chop the garlic cloves. Remove the ends of the eggplants and detail them in dice. Steam 10 minutes, then put in the bowl of a blender. Add the garlic and mix everything very finely. Preheat the oven to 6 ° -180 ° C. Put the puree obtained in a salad bowl. Beat the eggs in an omelette, add the crème fraiche and add them to the mashed potatoes. Salt, pepper. Pour into a nonstick cake pan and bake for 1/4 hour. It is eaten cold or hot with a tomato coulis. Possible variations: 1st: Add cumin to aubergine puree (in the blender). 2nd: Reduce the amount of garlic if it's for a baby. 3rd: Add some spice if it's for dad.