Summary

Ingredients

• 500 g auberine (s), cut into cubes
• 25 ml cream
• 2 tablespoon olive oil
• 15 basil leaves, fresh, finely chopped
• 2 egg (s), separated
• salt and pepper
• 1 tablespoon butter
• 4 tablespoon tomato sauce (Concassée)

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Instructions

1. Steam the aubergine cubes in oil until soft, puree with the basil and cream, mix in the egg yolks and season with salt and pepper. Beat the egg whites into loose, not too stiff snow, fold into the mixture and fill into 4 casserole molds about 6 cm high and 8 cm in diameter rubbed with butter. Place the molds in a larger, oven-proof form of at least the same height, pour in hot water up to 5 cm deep and place in the 160 ° oven for about 25 to 35 minutes until the mixture has set. If it turns brown, place aluminum paper loosely over the molds.
2. Put 1 tablespoon of tomato concassée on each plate, spread out round and top with 1 flan.
3. Tip:
4. Tomato concassée are skinned, pitted, diced tomato pieces that are cooked thick in a little olive oil with a finely chopped clove of garlic and shallot for about 15-20 minutes. If you like, you can add finely chopped rosemary or thyme. It is important that all ingredients are carefully cut into small pieces.