Aubergine and Cumin Charlottes with Tomato and Coriander Salad

Total Time:
1 hr 50 min
15 min
Inactive Prep:
10 min
1 hr 25 min
6 servings


  • Aubergine charlottes
  • 2 medium eggplants
  • 1/4 cup/60 ml olive oil
  • Salt and freshly ground black pepper
  • 3 eggs
  • 1/4 cup/60 ml milk
  • 1 tablespoon cumin seeds, toasted and ground
  • 4 ounces/110 g fresh chevre (goat cheese), crumbled
    • Tomato and coriander salad
    • 12 small tomatoes on the vine
    • A handful fresh coriander (cilantro) leaves
    • 2 tablespoons olive oil
    • 1 tablespoon white wine vinegar
    • Salt and freshly ground black pepper


    For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook's Note: They should not get crisp.

    Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.

    Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.

    For the tomato and coriander salad: Quarter the tomatoes. Stir through the coriander (cilantro), oil, and vinegar. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.