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Moist eggplant-asparagus flan
Discover the delicious vegetarian recipe for creamy eggplant and asparagus flan.
30 min
Prep time
45 min
Cook time
6
Servings
Medium
Difficulty
1h15
Total time
Four
Cooking method
Ingredients
Instructions
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1
Peel and dice the eggplant, sauté it with 2 minced garlic cloves over low heat in 2 tablespoons of olive oil.
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2
Pass the mixture through a blender.
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3
Mix the resulting puree with a pot of ricotta, 4 beaten eggs, and Parmesan cheese.
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4
In an oiled cake mold, pour a first layer of dough, arrange some asparagus, and continue layering in this manner, making sure to end with the remaining dough.
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5
Place in a water bath and bake in a preheated oven at 170°C for 40 to 45 minutes (Th. 6).
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6
Cover the dish with aluminum foil if the cooking is too fast.
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7
Let it cool before unmolding, and eat fresh.
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