Flan of eggplant and peppers

01708 FLAN of EGGPLANT and peppers INGREDIENTS for 4 PEOPLE 3 eggplants, green peppers, 2 3 medium onions, 2 tablespoons cream, 250 ml milk, 6 eggs, 2 handfuls of grated bread, a nut, nutmeg, salt and pepper, butter, olive oil for the sauce: a jar of chili peppers to your taste, a box of powdered milk, 2 cloves of garlic, lemon juice, salt and pepper to taste Peel the aubergines, cut them into cubes and put them in a bowl for 1/2 hour with water and salt.

Peel the onion and chop finely, clean and wash the peppers and cut them into pieces.

Wring out the Eggplant cubes in a pan melt a knob of butter with a tablespoon of olive oil and place the diced eggplant, onions and peppers and fry the vegetables.

Dissolve the nut in 2 l of water and sprayed the preparation of vegetables, add salt and pepper and cook over low heat until the broth has evaporated.

When cooked, blend with a mixer until mixture is smooth and homogeneous, continuing to whisk stir the cream, milk and beaten eggs, bread and grated nutmeg.

Add salt and pepper and split the mixture into 4 single-serving ramekins.

Cook in the oven in a Bain-Marie until the surface of the custard is puffy and golden.

Meanwhile, prepare the sauce: chop the chilies and the cloves of garlic, beat them with condensed milk and lemon juice, add salt and pepper and keep in the refrigerator until use.

Remove from the oven and let cool flan, then sformateli in individual dishes and serve with the sauce.