AUBERGINE CAKE
From Ellen Jackson

This interesting and delicious recipe is adapted from Roger Vergé’s Vegetables in the French Style. Serve it with a fresh tomato coulis and herb salad.

3 medium-sized eggplants
1/4 cup olive oil
1 medium onion, finely chopped
1 clove garlic, finely minced
2 Tbsp butter
1/2 cup fresh breadcrumbs
2 eggs
3/4 cup heavy cream
1 tsp cardamom
1 tsp Tabasco
Salt and pepper
1 roasted red pepper, peeled and diced

Preheat oven to 375 degrees. Trim the ends of the eggplants and halve lengthwise. Sprinkle the cut sides with 3 tablespoons olive oil and bake 30 minutes. Cool.

Sauté the onion and garlic in 1 tablespoon olive oil over medium heat until tender. Scrape the flesh from the cooled eggplant, saving the skin. Coarsely chop the eggplant, transfer to a strainer, sprinkle lightly with salt and drain.

Cut the eggplant skin into 1-inch wide strips. Butter an 8-inch springform pan and line the bottom and sides with the strips, shiny side down. Coat the entire pan with breadcrumbs.

Beat the eggs and cream with cardamom, Tabasco, salt, and pepper. Add eggplant and red pepper to the onion and garlic mixture and fold into the custard. Pour into the prepared pan and bake 35-45 minutes. Cool 1 hour before unmolding.