Instructions: Wash the eggplants but do not peel them. Slice them thickly then sprinkle generously with salt and drain in a colander for about 45 minutes. Wash then dry and fry the eggplant in a non-stick pan in the olive oil until golden.

(Dont worry if the eggplant absorb all the oil, just continue cooking until golden).

Puree the eggplant slices until smooth then add the cheese, nutmeg, lemon zest and juice and mix well.

Heat the milk until almost boiling then whisk into the eggs until smooth.

Combine the egg mixture with the eggplant mixture and combine gently with salt and pepper to taste.

Divide the mixture into individual souffle dishes or ramekins and dot with a little butter. Place the small dishes in a baking dish that has been half filled with hot (not boiling) water. Bake at 180c. for 25-30 minutes or until the custards have set.

Turn out and serve with a tomato sauce or a red pepper sauce made from roasted capsicums, onion, garlic, fresh thyme and salt and pepper to taste, all simmered together in olive oil then pureed.

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