1 Preheat your oven to 390°F (200 °C) (gas mark 6).
2 Remove the skin from your eggplants, cut them into pieces, then cook them in a steamer or in a pot of salted water. Drain them well and blend them.
3 Plunge your tomatoes into a pot of boiling water for two minutes. Blanch and deseed them, then cut them into small pieces. Drain them.
4 Mix together the eggplant puree, the tomato pieces, beaten eggs, cream, flour and nutmeg. Season with salt and pepper. Pour into individual ramekins.
5 Place them on a tray and cover halfway with very hot water (bain-marie cooking). Bake for 35 minutes at 390°F (200 °C). When you can insert a knife tip and it comes out dry, your eggplant flans are cooked. Let cool and serve cold as a side dish for a BBQ, for example.
Hello,
This recipe lacks a bit of punch. Eggplants cooked in a steamer or in water lose a lot of their flavor. You should add a little something to it: curry, saffron, garlic, basil, etc. The flour doesn't belong here, it takes away from the delicacy of these flans. With these small modifications, go ahead and make them without worry.
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