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

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.

Presentation

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