Aubergine papeton with tomato coulis

Papeton

• 1000 g aubergines, cut in pieces (approx. 3 cm)
• 1 garlic clove
• 50 g olive oil
• slightly salted butter, for greasing
• wheat flour, for dusting
• 4 eggs
• 50 g semi-skimmed milk
• 3 pinches salt
• 1 pinch ground cayenne pepper
• hot water, for bain-marie

Tomato coulis

• 3 garlic cloves
• 100 g white onions, cut in halves
• 30 g olive oil
• 600 g ripe tomatoes, cut in halves
• 1 tsp caster sugar
• 1 pinch fresh thyme leaves
• 3 pinches salt
• 2 pinches ground white pepper
• 10 fresh basil leaves, chopped