3 eggplants
1/2 cup warm water
1/2 cup chopped shallots
2 tablespoons prepared dry mustard
4 (1 ounce) squares seam fresh Italian cheese
1/2 cup olive oil
2 tablespoons milk
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon red wine vinegar
2 tablespoons white sugar
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 quart chicken broth
1 cup whipping cream
Cut the eggplant in half. Place in a colander or colander lined with a paper towel to collect. Clean eggplant, discarding dirt.
In a saucepan, combine water, shallots and mustard. Bring to a boil, reduce heat, and simmer for 5 minutes.
Spoon the eggplant into bowl and refrigerate until cool.
Melt butter and olive oil in a metal bowl or blending bowl over simmering water. Add eggplant, spinach, cheese and olive oil; mix well. Pour blob mixture into shallow side plates. Sprinkle over eggplant; strain eggplant with knife. Cover bowl and refrigerate for at least 2 hours, stirring occasionally until firm.
Layer eggplant in the bottom of two serving bowls. Beat eggplant in small bowl with cream cheese until nearly soft mixture forms.
Pour chicken broth over eggplant and press mixture into bottom of bowl, folding side down. Pour whipped cream over eggplant; spoon mixture onto dish simultaneously with vegetables.
Warm whipped cream in microwave. Heat over low heat.