This recipe is very simple and quite nice. Being no huge fan of aubergines, I would replace the aubergine by 1 red pepper and 1 yellow pepper next time I try this.
Makes 6 ramequins
1 aubergine
1 courgette, sliced
3 eggs
1 TBSP corn flour
300ml sour cream
250g ricotta cheese
mixed Italian herbs
black pepper
25g Parmesan, grated
1. Brush 6 ramequins with a little oil. Place the ramequins into an ovenproof dish. Preheat the oven at 210 degrees C.
2. Slice the aubergines, rub them with salt and leave in a colander for 20min. Rince and pat dry.
3. With an electrical whisk, mix the sour cream and ricotta. Add the eggs, corn flour, herbs and pepper.
4. Mix the aubergine and courgette to the mixture. Place into the ramequins and sprinkle with Parmesan.
5. Fill the ovenproof dish with boiling water at 2/3 of the height of the ramequins.
6. Cook for 40 minutes. Serve hot.
No comments:
Post a Comment