Eggplant and Goat Cheese Clafoutis
- 3 eggplant
- 2 white onions
- 1 garlic clove
- 1 small bunch marjoram
- 2 eggs
- 3 1/3 fluid ounces semi-skimmed milk (100 ml)
- 2 3/4 ounces soft goat's cheese (80 g)
- freshly ground black pepper
- olive oil
Step 1: Eggplant
Wash the eggplant and halve them.
Cut 4 large slices about 1/8 inch (5 mm) thick from the widest part of one of them, then cut 4 discs 3 inches (8 cm) in diameter from each slice. The discs should match the size of the tins you are going to use.
Cut all the rest of the eggplant into very small dice (1/8 inch/5 mm).
Peel and mince the onions.
Heat olive oil in a sauté pan, and sweat the onions for 3 minutes.
Add the diced eggplant, and sauté for 5 minutes.
Drain in a sieve and allow to cool.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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