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Aubergine flan
Method
- Make a pastry, roll out and put in greased flan dish.
- Spread mustard over the pastry and chill the pastry.
- Slice the aubergines very thinly and place in a single layer on an oiled baking sheet.
- Cut the green pepper in thin slices, lay on top of the aubergines and brush with a little olive oil.
- Bake at 200 degrees C for 20 minutes until slightly soft.
- Beat the egg yolks, cream, garlic and cheese and season with salt and pepper.
- Slice the tomatoes and remove the seeds.
- Arrange the tomatoes in a single layer in the pastry case.
- Cover with aubergine/pepper mix and sprinkle with the olives.
- Carefully pour the egg mixture over the vegetables so that it just reaches the top of the pastry case.
- Place on a baking sheet and bake at 200 degrees for 30 minutes, then sprinkle with the herbs and bake for another 20 minutes, or until set.
Ingredients:
275 gms aubergine (brinjals)
1 small green pepper
a little mustard
olive oil for brushing
3 egg yolks
350 ml cream
1 small garlic clove, crushed
175 gms grated cheddar cheese
Salt and pepper to taste
2 large tomatoes
A few black olives
Chopped parsley, marjoram and basil
275 gms aubergine (brinjals)
1 small green pepper
a little mustard
olive oil for brushing
3 egg yolks
350 ml cream
1 small garlic clove, crushed
175 gms grated cheddar cheese
Salt and pepper to taste
2 large tomatoes
A few black olives
Chopped parsley, marjoram and basil
RECIPES BY REHANA KHAMBATY
