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Recipe : *** Eggplant And Goat Cheese Custard

Eggplant And Goat Cheese Custard
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    1 h 20
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
cheese, Eggplant, goat cheese

Recipe's Ingredients

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  • fine salt
  • soft butter
  • ½ small onion, 3/16" dice
  • 1 small plum tomato, cored, seeded, 3/16" dice
  • 1 clove garlic, peeled, minced
  • 1 extra-large egg, beaten
  • leaves from 1 sprig fresh tarragon, finely minced
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 200 g eggplant, 3/16" dice
  • 50 g fresh goat cheese, crumbled with a fork
  • 40 g grated parmesan cheese

  • Recipe preparation steps

  • 1
    Place the eggplant cubes in a bowl, sprinkle with salt, mix, and set aside for 20 minutes. When the time is up, rinse the eggplant with cold water and drain well.
  • 2
    Preheat oven to 410ºF. Butter a couple 175 ml ramekins.
  • 3
    Heat the oil in a frying pan over medium heat. Add the onions, sprinkle lightly with salt, and cook for 2 minutes. Add the eggplant and sprinkle again with a little salt. Cook for an additional 3 minutes. Add the tomato and garlic and cook, stirring often, for 5 minutes more.
  • 4
    In the meantime, place the egg, goat cheese, tarragon, and black pepper in a large bowl and mix. When the eggplant mixture is cooked, add this to the bowl and mix well.
  • 5
    Divide the final mixture between the prepared ramekins. Level the tops and sprinkle with a generous layer of Parmesan cheese. Bake the flans until the liquid bubbles up through the top, about 20 minutes.
  • 6
    Let the ramekins sit for a couple of minutes before serving. To serve, unmold the flans from the ramekins and set each, cheese-side up, on individual servings dishes.
  • Ready !



 

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