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Receta Eggplant Flan With Eggplant Caviar And Chips
by Global Cookbook

Eggplant Flan With Eggplant Caviar And Chips
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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

  1. 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.
  2. 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.
  3. 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.
  4. Cut the eggplants in half, scrape out the insides and throw away the garlic cloves. Puree the pulp in a food processor till smooth.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. This recipe yields 6 servings.