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Eggplant Flan Recipe

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Nutrition Facts

0 servings

Serving size

6

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