Flavour of the month!
Preheat the oven to 210°C (conventional) and cook 3 aubergines for 30 minutes.
Crush 2 garlic cloves and blend them together with 4 tomatoes and 3 tablespoons of olive oil.
Add 50g of parmesan, 100g of grated cheese, 4 eggs and 200g of cream.
Peel the aubergines, blend the flesh and add them to the tomato mixture.
Add in some basil and season with salt and pepper.
Pour the mixture into a high-sided springform tin and cook in a conventional oven for 40 minutes at 210°C.
Serve with a tomato and basil coulis.
By Chantal Bosc - Cooking lessons