Recipe: Eggplant Flan

Name: Flan d'aubergines
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 portions
Ingredients: 1,5 kg d'aubergines2 belles tomates6 oeufs battus en omelette100 g de farine30 cl de crème fraichenoix de muscadesel et poivre

By ivan ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 10 min

Cook 35 min

Total 45 min

Servings 6 serv.

Ingredients for 6 servings

1.5 kg eggplants
2 beautiful tomatoes
6 eggs beaten as an omelet
100 g flour
30 cl fresh cream
nutmeg
salt and pepper

Step-by-step directions

1 Preheat your oven to 200°C (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.
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.

Pointe de culotte Accompagnement saint jacques Vapeur et dietetique