Eggplant flan on tomato cream and salted ricotta flakes
Yes, I admit it: I have a real passion for purple eggplants, which are so beautiful, delicate in taste and fleshy in texture. These small flan are suitable as an appetizer, to be served these days. It is possible to prepare them a day in advance, storing them in the fridge well covered. After all, what could be better than a light but delicious appetizer, so delicate that it will meet everyone's taste, which can be prepared well in advance and as beautiful to look at as it is good to taste? Try it, because this is a recipe not to be missed Enjoy 🙂 ♥
Ingredients
900 g of eggplant20 g of extra virgin olive oil40 g of leek1 clove of garlic1 bay leafsalt, pepper4 basil leaves1 egg white200 g of ricotta cheeseBasil600 g of tomato pureeOregano100 g of salted ricotta
Procedure
Wash the eggplants and remove the stalk and peel them in alternate strips. Cut them into cubes. Stew the leek in a pan with a drizzle of oil and bay leaf; Add the diced eggplant and the whole poached garlic. Cook, over high heat and stirring often, for about 10′ or until the vegetables have become soft, salting halfway through cooking. Remove the garlic and bay leaf and blend with the ricotta, egg white and basil leaves. Season with salt. Divide the mixture into 6 well-oiled molds. Bake in the oven at 180 degrees C for about 35′ in a bain-marie. Wait 5 minutes before turning out into soup plates. Side with the sauce, prepared by just heating the tomato puree with a drizzle of oil, a pinch of salt and oregano. Decorate each flan with flakes of ricotta and strips of fried eggplant peel floured with hard semolina flour.
Yes, I admit it: I have a real passion for purple eggplants, which are so beautiful, delicate in taste and fleshy in texture. These small flan are suitable as an appetizer, to be served these days. It is possible to prepare them a day in advance, storing them in the fridge well covered. After all, what could be better than a light but delicious appetizer, so delicate that it will meet everyone's taste, which can be prepared well in advance and as beautiful to look at as it is good to taste? Try it, because this is a recipe not to be missed Enjoy 🙂 ♥
Ingredients
900 g of eggplant
20 g of extra virgin olive oil
40 g of leek
1 clove of garlic
1 bay leaf
salt, pepper
4 basil leaves
1 egg white
200 g of ricotta cheese
Basil
600 g of tomato puree
Oregano
100 g of salted ricotta
Procedure
Wash the eggplants and remove the stalk and peel them in alternate strips. Cut them into cubes. Stew the leek in a pan with a drizzle of oil and bay leaf; Add the diced eggplant and the whole poached garlic. Cook, over high heat and stirring often, for about 10′ or until the vegetables have become soft, salting halfway through cooking. Remove the garlic and bay leaf and blend with the ricotta, egg white and basil leaves. Season with salt. Divide the mixture into 6 well-oiled molds. Bake in the oven at 180 degrees C for about 35′ in a bain-marie. Wait 5 minutes before turning out into soup plates. Side with the sauce, prepared by just heating the tomato puree with a drizzle of oil, a pinch of salt and oregano. Decorate each flan with flakes of ricotta and strips of fried eggplant peel floured with hard semolina flour.
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