The aubergine and courgette flan, is a light and tasty vegetarian second course to be served with cherry tomato sauce and shallot. Also perfect as an appetizer, this flan is cooked in a bain-marie, without fat, to obtain a soft and light texture. The aubergine flan can be served warm or at room temperature.
Ingredients for 10 flan
- 3 aubergines
- 4 zucchini
- 2 shallots
- 6 eggs
- 200 ml cream
- 2 table spoons parmigiano
- salt and pepper
- 500 gr cherry tomatoes
- basil
- extra virgin olive oil (tap here for an excellent oil)
Method
Wash, peel and cut the courgettes and two aubergines into cubes. Finely chop a shallot and put it in a pan with two tablespoons of oil. Add the diced vegetables and cook over low heat for 20 minutes, until tender. Season with salt and pepper. Puree everything with an immersion blender and add the eggs, cream and Parmesan. Season with salt.
Butter some single-dose molds and fill them with the eggplant mixture for three quarters.
Arrange the molds in a pan and pour two fingers of water into it. Bake in a preheated oven at 160 degrees for 40 minutes. Leave them to cool on a wire rack.
Meanwhile, wash the cherry tomatoes and cut them in half. Finely chop a shallot and put it in a pan with two tablespoons of oil, add the tomatoes and some basil leaves and cook for 3/4 minutes, until the tomatoes begin to come apart. Salt and pepper. Puree the sauce with a vegetable mill or blend it with an immersion blender.
Wash and dry the remaining eggplant. Cut it into very small cubes and pass it in a pan with a little oil until tender.
Gently turn the cakes over on a plate, cover the top with plenty of tomato sauce and decorate with a few cubes of eggplant and a basil leaf.
