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EGGPLANT PAPETON
Serves 4
2 medium eggplants
2 medium shallots,
chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2
cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4
teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light
tomato sauce
Preheat oven at 350 degrees.
Peel eggplants. Cut into
squares. Remove seeds. Sauté shallots in oil and butter. Add eggplants.
Cook for 10 minutes stirring occasionally to prevent sticking. Puree
mixture in food processor.
Beat in eggs, cream, and cornstarch. Season
well. Pour into buttered oven proof individual dishes.
Bake until mixture
is firm. Unmold on plates and serve with hot tomato sauce.
