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Ingredientes
- 2 x Japanese eggplants
- 2 med globe eggplants
- 6 x garlic cloves cut in half
- 2 Tbsp. extra virgin olive oil
- 1 tsp salt divided
- 1/2 tsp nutmeg divided
- 1/4 tsp freshly-grnd black pepper divided
- 1/2 c. heavy cream
- 3 x Large eggs
- 2 x egg yolks
- 1 Tbsp. butter softened
Direcciones
- Heat the oven to 200 degrees. Using a mandoline, slice the Japanese eggplants lengthwise into paper-thin slices. Plunge the slices in boiling water for 20 to 30 seconds, then remove with a slotted spoon and place on paper towel.
- Line a baking sheet with a silicone mat or possibly parchment. Place the eggplant slices one by one on the mat and flatten out. Bake till crisp and dry, about 60 to 75 min. Store in a closed container for as long as several hrs before serving.
- Raise the oven heat to 350 degrees. Wash the globe eggplants and use a small knife to cut six slits in each. Insert the garlic halves into the slits. Drizzle with extra virgin olive oil and one-fourth tsp. salt. Wrap each eggplant tightly in aluminum foil. Bake for 50 to 60 min or possibly till fork tender. Cold sufficient to handle.
- Cut the eggplants in half, scrape out the insides and throw away the garlic cloves. Puree the pulp in a food processor till smooth.
- Measure out 1 1/2 c. of the puree. Reserve for the flan. Use the rest for making caviar: stir in one-fourth tsp. salt, one-fourth tsp. nutmeg and one-eighth tsp. black pepper. Set aside.
- In a blender, combine the 1 1/2 c. puree, the heavy cream, Large eggs and egg yolks, one-fourth tsp. nutmeg, one-half tsp. salt and one-eighth tsp. black pepper. Blend till smooth.
- Grease 6 (4-oz) ramekins with the butter. Divide the eggplant-cream mix among the ramekins. Put the ramekins in a large baking pan. Fill the pan with warm water till it comes halfway up the sides of ramekins. Cover the pan with aluminum foil and poke a dozen holes in it so which steam can escape. Bake till the mix rises a little bit and barely jiggles when you shake it, about 30 to 35 min. Remove the pan from oven and let the ramekins cold in the water for 10 min.
- To serve, run a clean knife around the edge of each ramekin and invert the flans onto individual serving plates. Hot a Tbsp. and scoop out an egg-shaped portion of the eggplant caviar to place next to each flan. Arrange two eggplant chips standing in the eggplant caviar on each plate.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 118 | 62% |
| Total Fat 13.4g | 17% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 445mg | 19% |
| Potassium 592mg | 17% |
| Total Carbs 14.72g | 4% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.75g | 4% |
| Protein 5.86g | 9% |
