Eggplant Flan Recipe
Eggplant Flan
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 30-45 minutes

Difficulty: Easy
- 1-2 very large or 3 medium eggplants
- 1 egg + 1 yolk
- 125 g (1/2 cup) heavy cream
- 4 tbsp. Parmesan
- Salt, pepper and nutmeg
- Tomato sauce
  1. Slice the eggplant into rounds or cubes; sprinkle with salt and leave until it exudes some of its juice;
  2. brown the eggplant in a skillet in a little oil; 
  3. drain on paper towels;
  4. place all the ingredients into a food processor or blender; purée;
  5. pour into individual buttered ramekins; place them in a baking dish and add water to come one-third the way up the sides of the ramekins;
  6. cook in a 180°C (350°F) over for about 30 minutes until the flans are set and lightly browned.


  • pour a little sauce onto an individual plate;
  • unmold the flan beside it and garnish with fresh basil. 
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