Aubergine flan
Instructions
You lose water to the cut Eggplant into slices and covering them with coarse salt.
Wash carefully and then pass through a mixer.
Prepare a mixture of onion, add the Eggplant puree and let stand for a few minutes.
Season with salt and pepper.
Wet the bread, squeeze it well and add it to the mixture with eggs and Parmesan cheese.
Cook for a few minutes the diced tomatoes in a pan with a little oil, salt, pepper and basil.
Pour the sauce into a mold from Souffles, add the mixture of Eggplant and cook in a Bain-Marie in the oven already warm at 250 degrees for 40 minutes.
Turn the mold onto a serving dish and sprinkle with origan before serving.
