• 3 medium eggplants
  • 6 tomatoes
  • 2 tablespoons butter
  • 1 onion
  • 2 cloves garlic
  • Thyme to taste
  • Salt to taste
  • Pepper to taste
  • 2 pot (5 fluid ounces) sour cream
  • Directions

    Slice eggplant and fry slices in oil until golden brown. Line buttered ramekins with slices. Peel, halve and seed the tomatoes. Chop coarsely. Heat the butter and sautê with chopped onion, thyme and crushed garlic until onion is soft. Season with salt and pepper. Put into 6 in dividual ramekins with alternate layers of tomatoes and sour cream. Top pots with eggplant slices. Cook in a Bain Marie for 25 minutes until cream has set. Leave until cold and turn out. Serve as a luncheon dish or first course.

    Serves 6

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