Italian Ricotta and Aubergine Soufflé | Silky Mediterranean Flan

Preheat the oven to 200 °C. Wash the aubergines, cut them in half lengthwise, and score the flesh in a criss-cross pattern. Brush with extra virgin olive oil and season lightly with salt. Place cut-side down on a baking sheet lined with baking paper and bake for 30-35 minutes until the skin wrinkles and the flesh is completely butter-soft.

Let the roasted aubergines cool slightly, then scoop the creamy flesh into a sieve using a spoon. Squeeze out excess moisture, then mash it in a mixing bowl with a fork or a food processor together with the crushed garlic.

Reduce the oven temperature to 180 °C. Thoroughly grease the dishes (4 ramekins or a small ceramic baking dish) with the softened butter and coat with breadcrumbs so the soufflé does not stick and can rise nicely.