Papeton d’Aubergines from A Table in Provence by Leslie Forbes

Ingredients

• 2 tbsp/30 ml lemon juice
• 4 tbsp/60 ml grated gruyère
• butter
• 2 eggs & 2 egg yolks
• ¼ pt/150 ml milk
• ½ tsp/2.5 ml grated nutmeg
• 3 tbsp/45 ml double/heavy cream
• 2 lb/900 g aubergines/eggplant
• salt & pepper
• 3-4 tsp/50-60 ml olive oil
• 4 in/10 cm strip lemon peel