Eggplant flan with sauce au pistou

Ingredients for 6 servings:

• 4 large eggplants
• 5 eggs
• 200 g crème fraîche
• 1 sprig(s) basil
• Salt
• pepper
• 1 bulb(s) garlic
• 1 bunch of basil
• 1 can of tomatoes, peeled
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

something for garlic lovers

Bake the eggplants in the oven at 180°C (fan oven) until soft. Pierce them several times with a sharp knife to prevent them from bursting during baking. Then let them cool and remove the skins. Combine the skinned eggplants with the eggs, crème fraîche, and the leaves of a sprig of basil in a blender, season with salt and pepper. Then transfer the mixture to an ovenproof dish. Cook in a preheated oven at 150°C (300°F) in a water bath for about 45 minutes. The flan is cooked until a knife inserted into the flan comes out dry. For the sauce, peel the garlic. Combine it in a blender with the remaining basil, 2 or 3 tablespoons of olive oil, and the peeled tomatoes, then mix well and season with salt. Tip: Prepare the flan the day before and serve well chilled.