1 eggplant (about 400 g) peeled and cut into 2 cm cubes
2 tablespoons of salt
1 tablespoon of olive oil
1/4 cup of dry white wine
4 slices of defatted bacon, diced
4 green onions, chopped
3 cloves of garlic, minced
1 tablespoon of fresh coriander, chopped
1 cup of milk
3/4 cup of heavy cream, from a carton or can
4 eggs, beaten
black pepper to taste
1 nutmeg, grated
Tomato sauce:
3/4 cup of dry white wine
1/2 cup of water
1/4 cup of finely chopped onion
1/2 kg of cherry tomatoes, seeded and finely chopped
3 tablespoons of butter or margarine
1 tablespoon of paprika
1/2 teaspoon of salt
black pepper to taste
coriander leaves
1 eggplant (about 400 g) peeled and cut into 2 cm cubes
2 tablespoons of salt
1 tablespoon of olive oil
1/4 cup of dry white wine
4 slices of defatted bacon, diced
4 green onions, chopped
3 cloves of garlic, minced
1 tablespoon of fresh coriander, chopped
1 cup of milk
3/4 cup of heavy cream, from a carton or can
4 eggs, beaten
black pepper to taste
1 nutmeg, grated
Tomato sauce:
3/4 cup of dry white wine
1/2 cup of water
1/4 cup of finely chopped onion
1/2 kg of cherry tomatoes, seeded and finely chopped
3 tablespoons of butter or margarine
1 tablespoon of paprika
1/2 teaspoon of salt
black pepper to taste
coriander leaves
Sprinkle the eggplant cubes with salt and place between paper towels
Weigh down with cans and let sit for 30 minutes
Squeeze to remove excess liquid
Fry the bacon and add the onion, garlic, coriander, and eggplant, and wine
Fry until the eggplant is tender, about 10-15 minutes
Combine everything in a blender and blend until smooth
Preheat the oven to moderate temperature (180°C)
Grease a 19 x 7 cm English muffin tin well
Mix together the milk, heavy cream, eggs, black pepper, and nutmeg
Mix very well
Add the eggplant mixture
Bake in a water bath until firm, about 1 hour and 40 minutes
Remove from water and let cool for 30 minutes
Refrigerate
For the tomato sauce, mix together the wine, water, and onion in a pan
Bring to a boil and then reduce heat, simmering until the liquid has reduced to half, about 25 minutes
Pour into a bowl, cover, and refrigerate until serving time
To serve, slice the eggplant flan with a sharp knife and unmold
Garnish with more coriander or parsley
Serve with tomato sauce on the side
Note: Double the recipe and use a larger English muffin tin, or make two recipes and use the same tin
