Luscious Eggplant Charlotte (aka Charlotte d’Aubergines)
Before eggplant disappears from grocery store and the Fall season finally decides to arrive in Austin, try this simple and luscious charlotte (mold). If you are not accustomed to trying such a recipe do not be afraid—it’s easier than you might think and you will be glad you expanded your culinary repertoire.
2 lbs. eggplant, sliced
2 oz. butter
1 large white onion, thinly sliced
2 cloves garlic, crushed
1 lb. tomatoes, skinned, seeded and chopped
4 tbls. olive oil
10 oz plain yogurt
¼ pint chicken stock
- Sprinkle the eggplant slices with salt and line on paper towels. Leave to stand for 30 minutes. Rinse under cold water and pat to dry well.
- Melt the butter in a pan, add the onion and garlic and fry until lightly browned. Stir in the tomatoes and cook for 20-25 minutes, until thickened and much of the water from the tomatoes has cooked off.
- Heat the olive oil in another pan and fry the eggplant slices until browned on both sides. Drain on paper towels.
- Line the base and sides of a mold (or glass bowl if you do not have a mold) with eggplant slices. Fill with layers of tomato mixture, yogurt and eggplant, finishing with eggplant.
- Cover with foil and cook in a preheated 350° oven for 40-45 minutes until tender. Leave for 10 minutes on counter, then turn out onto a warmed serving dish.
- Heat any remaining tomato sauce with the stock and spoon around the charlotte. Serve immediately. Serves 4-6
Chef Trish Wesevich