Aubergine flan with tomato sauce: for a lunch with friends


Aubergine flan with tomato sauce: for a lunch with friends

Eggplant flan with tomato sauce is a very simple appetizer to make and perfect for vegetarian diners.

Ingredients for 8 people

  •  100
  •  300 cal x 100g
  •  low
  • Shortcrust pastry 250 g
  • Eggplant 400 g
  • San Marzano tomatoes 350 g
  • Eggs 2
  • Yolk 2
  • ½ glass fresh cream
  • Fior di latte 100 g
  • Grain 100 g
  • Chopped onions 1
  • Basil as required
  • Extra virgin olive oil as required
  • Salt as needed
by Community 

The  eggplant flan with tomato sauce  is an easy appetizer to prepare and perfect for vegetarian diners. Eggplants are rich in minerals and antioxidants. The contribution of vitamins is also remarkable, in particular vitamin A, vitamins of group B, vitamin K and J. You can also serve your aubergine flan as a single dish or add it to a buffet for an informal lunch.

Preparation Eggplant flan with tomato sauce

  1. Wash the aubergines, cut off the stem and wrap each one in aluminum foil. Bake them in a preheated oven at 200 ° C for 40 minutes.
  2. Clean, chop and brown the onion with a drizzle of oil. Let it brown for a few minutes, then add the washed and halved tomatoes. Season with salt and season with basil, then cook over medium heat, in order to obtain a light sauce.
  3. Once cooked in the oven, remove the aluminum foil and, with the help of a spoon, extract the pulp from each eggplant, which you will drain in a colander.
  4. Line a tart mold with parchment paper, then roll out the shortcrust pastry, pricking the bottom with the prongs of a fork. After covering it with aluminum, sprinkle the surface with dried legumes and bake for 10 minutes at 180 ° C.
  5. At this point, remove the aluminum foil and the legumes, then brush the shortcrust pastry with a lightly beaten egg yolk. Return to the oven to dry for another five minutes.
  6. Take the eggplant pulp obtained previously and transfer it to the mixer with the diced mozzarella, a little tomato sauce, two eggs and a yolk, basil and parmesan. Blend coarsely and add the fresh cream, stirring with a spoon. Season with salt and pepper.
  7. Fill the shortcrust pastry base with the aubergine mixture and bake at 160-170 ° C for about 30 minutes. Remove from the oven, decorate with a few cherry tomatoes and grilled aubergine slices and served with tomato sauce, basil and parmesan flakes. Serve warm or cold.

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