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Simple Eggplant Pudding Recipe

2 eggplants
1/2 onion
6 eggs
2 cups of cream
Minced ham
Semi-cured cheese


Slice the eggplants thin and add salt. Let them sit for a while to get rid of the bitter taste. Fry a few slices coated with flour and reserve.

Chop the rest in small pieces and saute them with the onion. Once they are done add the ham. Whisk the eggs and add the cream, pepper, salt and nutmeg.

Oil a pudding mold and cover it with breadcrumbs. Place the fried slices and pour the eggs with the mix of the other eggplant.

Place in a preheated oven at 375° F over bain Marie and covered with foil until it is done. Serve with a cheese sauce.