These are completely, totally and unequivocally exquisite. Though I had to serve a different salad with them. This fresh tomato allergy is a pain in the butt sometimes. True, I could have oven roasted the tomatoes or something and then it would have been fine, but I decided since the oven was occupied, I would go in a completely different direction. A deliciously fresh Upland Cress Salad, simply dressed with Meyer Lemon and Olive Oil. (ANY excuse to use a Meyer Lemon)
It created a nice counterpoint to the warm Charlotte.
Laura Calder's Aubergine and Cumin Charlottes
1/4 cup Olive Oil
1 pinch Kosher Salt and Black Pepper
1 TB Cumin seeds, toasted and ground
3 Large eggs
1/4 cup milk
4 ounces fresh chèvre, crumbled
Turn on the boiler and move the rack down 1 level from the top (you don't want them too close to the element)
Cut the other eggplant in half, then brush the cut surface with Olive oil. (I used 4 smaller Ichiban Eggplants from the garden instead)
While the eggplant is baking, place the Cumin Seeds in a small skillet and set over medium-low flame.
Now time for assembly......Line 6 ramekins with the aubergine slices, leaving the edges hanging over slightly. (I used 3 slices per ramekin)
1 bunch Upland Cress or Watercress, (remove as many stems as possible)
Zest of 1/2 Meyer Lemon
Juice of 1/2 Meyer Lemon
1 TB Olive Oil
Place the leaves in a bowl.
Serving.....When the Charlottes are cool enough to handle, slide a small icing spatula around the edge to loosen slightly.