Ingredients

• 2 medium eggplants
• 1/4 cup/60 ml olive oil
• Salt and freshly ground black pepper
• 3 eggs
• 1/4 cup/60 ml milk
• 1 tablespoon cumin seeds, toasted and ground
• 4 ounces/110 g fresh chevre (goat cheese), crumbled
• 12 small tomatoes on the vine
• A handful fresh coriander (cilantro) leaves
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and freshly ground black pepper

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Instructions

1. For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook's Note: They should not get crisp.
2. Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.
3. Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.
4. For the tomato and coriander salad: Quarter the tomatoes. Stir through the coriander (cilantro), oil, and vinegar. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.