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.
Ingredients
Print Recipe
Pin Recipe