CookEat Recipe
Eggplant and Tomato Athénienne
Peeled eggplant slices topped with smooth sausage filling and inverted tomato halves, then baked.
Method
Steps
Step 1
Preheat a conventional oven to 200°C. Peel the small eggplant and cut it into six even slices, trimming their edges neatly. Season all six with half a teaspoon of salt and two saltspoons of ground pepper, then coat lightly in flour. Heat the tablespoon of lard in a frying pan and fry the slices side by side for three minutes on each side. Transfer them to a lightly buttered baking tin.
Step 2
Remove the skins from the two raw sausages. Chop the parsley, chives and half garlic clove. Pound the sausage meat with the half teaspoon each of parsley and chives, half clove garlic, two tablespoons breadcrumbs, half gill cream, one yolk, two saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg to a smooth paste. Divide and spread all the paste evenly over the six eggplant slices.
Step 3
Cut the three tomatoes in half crosswise. Divide the separate half teaspoon salt, half teaspoon sugar and two saltspoons white pepper across all six cut faces. Set one tomato half over each filling-covered eggplant slice, cut side downward. Divide the half teaspoon melted butter across the tomato tops.
Step 4
Bake for about twenty minutes as a guide, continuing as needed until every sausage-and-yolk filling centre reaches at least 74°C (165°F) and the vegetables are tender. Check the actual filling beneath each tomato with a clean thin-tip thermometer. Transfer to a hot serving dish and serve.
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