Nutrition Facts
6 servings
6
Eggplant Flan Recipe
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Treat yourself to this delicious eggplant flan. It can be enjoyed warm or cold, making it perfect for family meals this summer.
Ingredients
12 Mini parchment baking molds
4 eggplants
4 Sesame tahini cream
6 Olive oil
3 Egg
25 Liquid cream 30%
2 Cornstarch
2 Chopped parsley
2 Fine salt
1 Freshly ground pepper
2 Lemon juice
Directions
1
Preheat the oven to 200°C. Cut the eggplants in half lengthwise. Using the tip of a knife, make incisions in the flesh without cutting through the skin, and brush each half with olive oil and lemon juice. Bake for 30 minutes.
2
Remove the cooked flesh with a spoon and blend it with the eggs, cream, tahini, cornstarch, olive oil, chopped parsley, and salt.
3
Finally, fill each mini paper mold with the mixture and bake for 30 minutes. Check the doneness with the tip of a knife. Let cool and unmold. Enjoy warm or cold with a salad, a treat.
Ingredients
Ingredients
12 Mini parchment baking molds
4 eggplants
4 Sesame tahini cream
6 Olive oil
3 Egg
25 Liquid cream 30%
2 Cornstarch
2 Chopped parsley
2 Fine salt
1 Freshly ground pepper
2 Lemon juice
Directions
Directions
1
Preheat the oven to 200°C. Cut the eggplants in half lengthwise. Using the tip of a knife, make incisions in the flesh without cutting through the skin, and brush each half with olive oil and lemon juice. Bake for 30 minutes.
2
Remove the cooked flesh with a spoon and blend it with the eggs, cream, tahini, cornstarch, olive oil, chopped parsley, and salt.
3
Finally, fill each mini paper mold with the mixture and bake for 30 minutes. Check the doneness with the tip of a knife. Let cool and unmold. Enjoy warm or cold with a salad, a treat.
Notes
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passionhellyane
Wow, I love it!
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