Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aubergine flan (as flan in the british cuisine). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Aubergine Flan is a very popular recipe. Drain properly and process in a blender to make smooth puree. Flan can refer to two different things: either a baked custard dessert topped with caramel similar to the French crème caramel, or a tart-like sweet pastry with a filling called a fruit flan.
Aubergine flan (as flan in the british cuisine) is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Aubergine flan (as flan in the british cuisine) is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have aubergine flan (as flan in the british cuisine) using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine flan (as flan in the british cuisine):
- Make ready 4 large aubergines
- Get 1 cup grated graviera
- Prepare 1 cup grated mizithra
- Make ready 1 cup chopped parsley
- Get 1 1/2 cup milk
- Get 3 tbsp butter or margarine
- Take 3 tbsp corn flour
- Make ready 1 onion
- Prepare 2 large red peppers
- Get 1 sea salt
- Prepare 1 black pepper
- Get 1/3 cup extra virgin olive oil
It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Although technically a fruit, mild-flavoured, soft-fleshed aubergines are commonly used as a vegetable. Discover how to properly prepare and cook aubergines.
Steps to make Aubergine flan (as flan in the british cuisine):
- Preheat oven to 200oC. Wash the aubergines and place them on a baking tray. Bake them for an hour until melted. It would be much better to grill them since they will get an extra tasty smoky flavor.
- Grate the cheeses, Instead of mizithra you can use any salty hard and dry cheese and instead of gaviera a soft, salty and nicely melting cheese. Finely chop the onion, the peppers and parsley.
- Prepare the bechamel sauce as follows: mash the butter with the corn flour and boil the milk. Normally people will melt the butter, cook the flour in it and add the milk slowly until the bechamel sauce forms. I do it the other way around because it's much easier and you are guaranteed you will not end up with a lumpy and burned sauce.
- Once the bechamel sauce is cooled, add the egg and cheese and mix.
- Add some of the olive oil in the oan and slowly cook the onion and peppers.
- Once the aubergines are cooked, slice the halveway and remove their "flesh" with a spoon.
- Mix the aubergines with the peppers and onions mix which was earlier placed on adsorbing paper yo remove any excess water.Finally add the chopped parsley.
- Oil a baking tray and add the solids mix.Then add the bechamel sauce and some black pepoer. Because the cheeses are salty I haven't added any salt, but you can always taste and add some salt if needed.
- Bake at 180oC for 30 minutes. You can serve it with a green salad.
- Note: Corn flour makes the bechamel sauce silky but you can use any flour you like.
A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savory filling; examples are quiche lorraine, custard tart, and the South African melktert. Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed. Here the Brits have been sneakier. Instead of going for the obvious French culinary term, they have anglicised it to 'fillet steak'.
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