Eggplant Custard

Name: Eggplant Custard (Crème d’Aubergines à la Provençale)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 cup milk; 2 eggs; 1½ pounds eggplant; About ⅛ teaspoon powdered saffron dissolved in a couple of tablespoons boiling water; 1 clove garlic, crushed, peeled, finely chopped; 2 large, firm, ripe tomatoes, peeled, seeded, coarsely chopped (or equivalent of drained canned tomatoes); Olive oil (for mushrooms, tomatoes, eggplant); ½ lemon; Salt, pepper; 10 ounces mushrooms, passed through medium blade of Mouli-juliènne

Crème d’Aubergines à la Provençale

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

10 ounces mushrooms, passed through medium blade of Mouli-juliènne
Salt, pepper
Olive oil (for mushrooms, tomatoes

Europe
France
Side dish
Vegetarian
Gluten-free
Provence
Mediterranean

Method

Sauté the mushrooms, seasoned, in a couple of tablespoons olive oil the moment they have been juliènned, over a high flame until their liquid is evaporated. Squeeze in a few drops of lemon juice.

Stew the tomatoes, seasoned, in 2 tablespoons olive oil until nearly dry, stirring in the garlic