Contorni, Insalate e Verdure/Sides, Salads & Vegetables, Entrées/ Appetizers, Vegetariano/Vegetarian
Leave a comment

Zucchini and eggplant flan with Tandoori sauce

Zucchini and eggplant flan with Tandoori sauce
(serves 6-8)

2 zucchini, medium size
1 eggplant, medium sixe
1 onion
1 whole gg
1 egg Yolk
3 tablespoons of grated Parmesan Cheese
0.63 cup (150 ml.) heavy cream
2 tablespoons olive oil
1 handful of taggiasca olives, pitted
salt
dry oregano
For the sauce
1 teaspoon Tandoori powder
3.3 tablespoon (50 ml.) heavy cream
¼ teaspoon of cornstarch

Heat the oven to 275° F. (140°). Slice the onion to thin slices and let them brown in a pan; add the diced eggplant and zucchini; add salt and cook for 15-20 minutes. Mill the vegetables with the heavy cream, egg, Parmesan cheese and the olives until you obtain a smooth and creamy mixture. Divide the cream in 6-8 little baking pans, slightly greased, bake in a double boiler over simmering water for about an hour. Meanwhile prepare the Tandoori sauce. Dissolve the cornstarch with the cream and Tandoori powder until you obtain a well-blended cream. Place the mixture in a little pot and heat until the cream is slightly thick. Unmold the flan and decorate with the sauce. Before serving, sprinkle the flan with the dry oregano.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Related posts:

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>