Eggplant Flan with Sauce Au Pistou
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 large eggplant (s)
- 5 egg (s)
- 200 g crème fraîche
- 1 sprig basil
- salt
- pepper
- 1 bulb garlic
- 1 bunch basil
- 1 can tomato (s), peeled
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Bake the aubergines in the oven at 180 ° C until they are soft. Prick several times beforehand with a sharp knife so that they do not burst during the baking process. Then let it cool down and peel it off.
- Mix the peeled aubergines with the eggs, the crème fraiche and the leaves of a sprig of basil in a blender, season with salt and pepper. Then pour the mixture into an ovenproof dish.
- Cook in a preheated oven at 150 ° C in a water bath for about 45 minutes. The flan is sufficiently cooked if a knife that is inserted into the flan remains dry.
- Peel off the garlic for the sauce. Mix well with the remaining basil, 2 or 3 tablespoons of olive oil and the peeled tomatoes in a blender and season with salt.
- Tip: Prepare the flan the day before and serve it well chilled.
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