Eggplant Pudding (Eggplant Puddings)

Scoop the eggplants in such a way that some strips with skin and others without skin remain

Cut the eggplants into small cubes and cook them in simmering water with salt and the juice of 1 lime

When the eggplants are tender, drain well

Fry them in a little butter, season with salt and white pepper, and add bread crumbs. Reserve

Beat the eggs and yolks

Add 1/2 liter of fresh cream, potato starch, and 3 tablespoons of beef broth

whisking continuously without stopping

Add everything to the eggplants and mix well

Place in a round mold

Bake in a water bath for two hours or until a skewer inserted comes out clean

Then prepare the sauce

Put a little butter in a pan, add chopped onions and let it fry until golden brown

Add cognac and flambé (to burn off some of the alcohol)

Add Port wine

Cook until this mixture reduces to half

Add white sauce, remaining cream, 1/2 cup of beef broth, and mustard to taste

Season with salt, white pepper, and nutmeg to taste

Let it cook for 15 minutes, stirring frequently

Strain through a sieve

Dish out the pudding in a serving dish and cover with a little sauce, serving the rest on the side

Serves 6-8