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
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.

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