Recipe: Eggplant Flan

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.