Flan d'aubergine
A hot starter or served as a light lunch
with salad

Marché pour 6 personnes

• 1 kg aubergines
• 4 large eggs 20 cl de fresh cream
• 60 g. of flour or corn flour
• salt, pepper, nutmeg
  

Preparation

• Peel and slice the aubergines then boil for 20 mins in salted water, strain as much as possible
• Liquidize the cooked aubergines
• Mix the aubergine puree with the egg,s fresh cream, flour (or corn flour) salt, nutmeg and pepper
• Pour the mixture into an oven dish.
• Cook for 35 mins in the oven at 230°c.
• Serve cold .