Pea Moulds With Aubergine Mousseline

Instructions

1 Preheat the oven to 400°F (200°C) mark 6; bake the whole aubergines just as they
are for 25 - 30 minutes, turning them half way through this time.
2 Make the green pea moulds: sweat the chopped shallot in 1/2 oz (15 g) butter for
10 minutes in a heavy-bottomed saucepan, then add the peas, basil and the stock.
Cover and simmer gently for about 25 minutes or until the peas are very tender,
stirring and adding a little more stock now and then. Add a little salt and
pepper and continue cooking over a slightly higher heat while stirring to allow
all the liquid to evaporate.
3 Put the contents of the saucepan through a vegetable mill with the fine-gauge
disc fitted, collecting the puree in a large bowl.
4 When the aubergines have finished cooking, take them out of the oven and leave
to cool completely. Lower the oven to 350°F (180°C) mark 6.
5 Grease four 7 fl oz (200 ml) timbale moulds or ramekin dishes with butter (or
use six 4 1/2 fl oz (140 ml) ones) and bring plenty of water to the boil in the
kettle.
6 Beat the 2 egg yolks briefly with the whole eggs, a pinch each of salt, pepper
and nutmeg. Lightly beat in the cream, milk, pureed peas and cheese. Add a
little more salt and pepper to taste and pour into the moulds; the mixture
should come close to their rims. Place them carefully in a roasting tin and pour
sufficient boiling water into the pan to come two-thirds of the way up the sides
of the moulds. Cook in the oven for 30 minutes.
7 While they are cooking, make the sauce. Peel the aubergines, cut lengthwise into
quarters, scoop out the central seed-bearing section if there are any seeds
discernible and cut the remaining flesh into small pieces. Place these in the
food processor or blender with the coarsely chopped tomatoes, 6 basil leaves,
the lemon juice, a generous pinch of salt and plenty of freshly ground pepper,
the olive oil, garlic and crumbled chilli pepper. Process at high speed until
very smooth and creamy. Pour this thick sauce into a bowl.
8 When the moulds have had 30 minutes in the oven, take them out and leave to
stand for 5 minutes before you run the point of a sharp knife round the inside
of the moulds to loosen. Turn out on to hot plates, spoon some of the aubergine
sauce to one side and garnish each serving with a sprig of basil.

Pea Moulds With Aubergine Mousseline

Course:

🧂 Ingredients

Instructions

Pea Moulds With Aubergine Mousseline

Course:

🧂 Ingredients

Instructions

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