Papeton d’Aubergines from A Table in Provence by Leslie Forbes
This is a melting aubergine mousse that often appears in Provençal homes, smacked down on a bleached checked tablecloth. The only garnish is a dollop of rich tomato sauce ladled over the top. At...
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Ingredients
- 4 tbsp/60 ml grated gruyère
- ½ tsp/2.5 ml grated nutmeg
- 2 tbsp/30 ml lemon juice
- 4 in/10 cm strip lemon peel
- ¼ pt/150 ml milk
- 2 eggs & 2 egg yolks
- 3 tbsp/45 ml double/heavy cream
- 2 lb/900 g aubergines/eggplant
- salt
- pepper
- 3-4 tsp/50-60 ml olive oil
- butter
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