What more could you ask for on a Summers day, this flan can be served hot or cold accompanied by a tossed green salad, a glass of chilled white wine over a little chat with girlfriends. The flavours of sweet eggplant,garlic and cherry tomatoes, magically combine in this flan, a real Summer treat. Read on for the recipe…

Nothing too fancy about this flan. I used ready made short crust pastry.

Recipe: Creamy Eggplant and Cherry Tomato Flan

For the cherry tomatoes:

500 grams cherry tomatoes mature

2 garlic cloves

1 tablespoon oregano

4 tablespoons of olive oil

freshly grounded salt and black pepper

Heat the oven to 180° C. Cut the cherry tomatoes in half placing seeded side down on oven proof paper on a baking tray. In a bowl mix the olive oil, oregano, grated garlic , salt and pepper. Pour over cherry tomatoes and slow cook for about 80 minutes.

Checking every now and again, they need to remain a brilliant red colour, and remember you’re not  making tomato sauce.

For the eggplant cream:

3 medium sized eggplants

2 garlic cloves

1/4 teaspoon sweet paprika

1 tablespoon oregano

3 eggs

freshly grounded salt and pepper

Preparation:

Using a fork prick the outer skin of the eggplants, cook in oven 180° C for about 45 minutes, until soft.Remember we’re not making soup…Leave to cool.

My hint…Short Cut: Prepare the skins of the eggplant the same way, place in microwave dish,cook on high for about 12 minutes in the microwave allow to cool.

Cut cooled eggplants  in half scoop out the center pulp and place in mixer.

Add grated garlic,paprika,oregano,eggs,salt and pepper. Mix all the ingredients until creamy.

Place 1 round sheet of short crust pastry on oven proof paper in a 25cm round flan tin.

Pour the creamy eggplant mix into pastry shell, cook in oven for about 25 minutes. The eggplant mixture will firm.Decorate with prepared cherry tomatoes.

Serve hot or cold.

Enjoy!

Yvette…x

 

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