Eggplant and shrimp mousse

01023 EGGPLANTS and shrimp MOUSSE INGREDIENTS for 4 PEOPLE 1 kg of prawns; 3 kg of melenzane; 5 eggs; 1 glass of white wine; half cup of oil; 2 tablespoons cognac; nut 1; thyme, parsley; breadcrumbs; salt and pepper; Put the shrimp in a saucepan, cover with water and wine, the aromatic herbs, pepper and salt and Cook, over low heat, for 10 minutes.

Let cool then Peel the fish holding by the heads.

With prepared broth heads, aggregate cognac, 1/4 of a litre of water, the nut and reduce everything to high heat, just enough to get 7 spoonfuls of broth.

Roasted in the oven, then Peel the eggplants.

Stir the pulp of eggplants with oil, add eggs one at a time, pour the broth and shrimp blown to pieces 10.

Season with salt and pepper.

Grease a mould, spolveratelo with breadcrumbs then fill it with the mashed (about half of the preparation) of eggplants, shrimp and cover with the rest of the puree.

Cook in the oven, Bain-Marie, for an hour and a half.

Turn the mold while it is still warm.