John Myers
Ingredients for 4 servings:
- 500 g eggplant(s), cut into cubes
- 25 ml cream
- 2 tbsp olive oil
- 15 leaves of fresh basil, finely chopped
- 2 eggs, separated
- salt and pepper
- 1 tbsp butter
- 4 tbsp tomato sauce (concassée)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a side dish to fish or meat dishes
Sauté the eggplant cubes in oil until soft, then puree with the basil and cream. Mix in the egg yolk and season with salt and pepper. Beat the egg whites until fluffy but not too stiff, fold them into the mixture and fill four buttered ramekins, each about 6 cm high and 8 cm in diameter. Place the ramekins in a larger, ovenproof dish of at least the same height. Pour hot water up to a depth of 5 cm and place in a 160°C oven for about 25 to 35 minutes, until the mixture has set. If it starts to brown, place aluminum foil loosely over the ramekins. Place 1 tablespoon of tomato concassée on each plate, spread it out into a circle and turn out one flan onto each plate. Tip: Tomato concassée is peeled, seeded, diced tomatoes that are cooked in a little olive oil with a finely chopped garlic clove and shallot for about 15-20 minutes until thickened. If desired, you can add finely chopped rosemary or thyme. It’s important that all ingredients are carefully chopped.
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