This dish is great with grilled meats and lamb dishes and works well with any entrée with Mediterranean spices and flavors.
Serves: 4Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
- 1 medium eggplant, halved
- Olive oil
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ cup milk
- 1 egg
- 1 egg yolk
- Pinch of ground cumin (or to taste)
- Butter, softened
- Preheat the oven to 350°F. Brush the eggplant with olive oil and season with salt and pepper. Roast the eggplants in the oven on a nonstick baking sheet, turning occasionally, until soft. This will take about 45 minutes to 1 hour.
- Allow to cool and use a spoon to scoop out the flesh of the eggplant. Reserve the flesh and discard the skins. In a food processor or blender, process the eggplant until smooth. Discard all but ½ cup of the purée (or freeze the extra purée for the next time you want to make this recipe). The frozen purée will last in an airtight container for 2 weeks. Add the milk, egg, egg yolk, salt, and pepper to taste, and cumin to the eggplant purée; process until smooth.
- Lightly butter four 4-ounce ramekins. Pour the custard into the molds and place in a baking dish. Fill the dish with boiling water ⅔ of the way up the sides of the ramekins. Bake for about 1 hour or until just set. Unmold the custards and serve on the side with any main dish.