Charlottes de céleri et aubergines

For 8 charlottes
2 eggplants
1 /4 celery
4 eggs
1 tablespoon almond puree
a bit of cumin
salt, pepper

Wash the eggplants and wrapped them in parchment paper. Bake for 35 minutes in the oven at 200 °.
Eliminate each end and detail into slices. Mix finely (with skin) and add the almond puree and a little salt and pepper. Add 2 eggs and mix well.
Cook celery in steam and mix finely. Add the cumin, salt and pepper. Then add 2 eggs and mix.
If you do not use flexible molds, oil slightly small molds or ramekins.
Half fill with puree of celery.
Then starting from the edges, put the mashed eggplant. If you put the center, mashed eggplant tends to sink in the center rather than cover 1st layer.
Bake for about twenty minutes at 200 °.
Wait 5 minutes before gently unmould with a spatula onto a plate.