Ingredients for 6 servings
- 1.5 kg (3.25 lb) eggplants
- 2 beautiful tomatoes
- 6 eggs beaten as an omelet
- 100 g (3.5 oz) flour
- 30 cl (1.25 cups) fresh cream
- nutmeg
- salt and pepper
Recipe: Eggplant Flan
Prep
10 min
Cook
35 min
Total
45 min
Servings
6 serv.
Step-by-step directions
1 Preheat your oven to 200°C (390°F) (th 6)
2 Remove the skin from your eggplants, cut them into pieces then cook them steamed or in a pot of salted water.
Drain them well and blend them.
3 Plunge your tomatoes in a pot of boiling water for two minutes. Peel and deseed them and cut them into small pieces. Drain them.
4 Mix with the eggplant puree, the tomato pieces, the beaten eggs, the cream, the flour and the nutmeg.
Salt and pepper. Pour into individual small ramekins.
3 Arrange them on a baking sheet and cover halfway with very hot water. (bain-marie cooking) Bake for 35 minutes at 200°C (390°F).
When you can insert the tip of a knife and it comes out dry, your eggplant flans are cooked.
Let cool and serve cold as an accompaniment to a BBQ for example.
Chef Patrick's Comment
Good evening, This recipe lacks a little pep. Eggplants cooked steamed or in water lose a lot of their flavor, you would need to add a little something, curry, saffron, garlic, basil etc. Flour has no place in it as it takes away the finesse of these flans. With these small modifications, go ahead without worry.
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