Hi, I’m Marie. Today, I will show you a way to prepare aubergine flan (as flan in the british cuisine) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Aubergine flan (as flan in the british cuisine) Recipe
Aubergine flan (as flan in the british cuisine) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Aubergine flan (as flan in the british cuisine) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have aubergine flan (as flan in the british cuisine) using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Aubergine flan (as flan in the british cuisine):
- Get 4 large aubergines
- Take 1 cup grated graviera
- Get 1 cup grated mizithra
- Get 1 cup chopped parsley
- Take 1 1/2 cup milk
- Take 3 tbsp butter or margarine
- Make ready 3 tbsp corn flour
- Get 1 onion
- Prepare 2 large red peppers
- Get 1 sea salt
- Take 1 black pepper
- Take 1/3 cup extra virgin olive oil
Instructions 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.
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