EGGPLANT AND RICOTTA FLAN


EGGPLANT AND RICOTTA FLAN

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

It can be served as an appetizer or main course, warm or cold.

INGREDIANTS

  • eggplant
  • 250 g sheep’s or cow’s milk ricotta
  • 150 g sliced ​​raw or cooked ham
  • 1/2 tablespoon extra virgin olive oil

INSTRUCTIONS

  1. Wash, clean and cut the aubergines into slices. Let them drain the water by salting them, put them in a colander.
  2. After having washed them quickly, squeeze them and dry them. Cook them on the grill.
  3. Work the ricotta with the oil.
  4. Now spread the aubergines, making half of them overflow the outside of a non-stick and opening pan.
  5. Roll out 1/3 of the ham, half of the ricotta, another third of the ham, the other half of the remaining ricotta, and finally the slices of ham.
  6. Cover with the aubergine slices. Cook at 180 degrees for 20 or 30 min. it depends on the oven. Serve the flan warm or cold in slices.

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