Aubergine flan (as flan in the british cuisine)
Aubergine flan (as flan in the british cuisine)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, aubergine flan (as flan in the british cuisine). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Aubergine flan (as flan in the british cuisine) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Aubergine flan (as flan in the british cuisine) is something that I’ve loved my whole life.

Aubergine has a deliciously creamy texture when cooked properly. Learn how to prepare it and cook it in the oven or under the grill, and see our top aubergine recipes including moussaka, ratatouille and caponata. Flan can refer to two different things: either a baked custard dessert topped with caramel similar to the French crème caramel, or a tart-like sweet pastry with a filling called a fruit flan.

To begin with this recipe, we must prepare a few ingredients. You can cook aubergine flan (as flan in the british cuisine) using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine flan (as flan in the british cuisine):
  1. Make ready 4 large aubergines
  2. Prepare 1 cup grated graviera
  3. Make ready 1 cup grated mizithra
  4. Prepare 1 cup chopped parsley
  5. Make ready 1 1/2 cup milk
  6. Take 3 tbsp butter or margarine
  7. Take 3 tbsp corn flour
  8. Prepare 1 onion
  9. Get 2 large red peppers
  10. Make ready 1 sea salt
  11. Take 1 black pepper
  12. Make ready 1/3 cup extra virgin olive oil

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Roman cuisines are more familiar to Flan.

Instructions to make Aubergine flan (as flan in the british cuisine):
  1. 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.
  2. 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.
  3. 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.
  4. Once the bechamel sauce is cooled, add the egg and cheese and mix.
  5. Add some of the olive oil in the oan and slowly cook the onion and peppers.
  6. Once the aubergines are cooked, slice the halveway and remove their "flesh" with a spoon.
  7. 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.
  8. 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.
  9. Bake at 180oC for 30 minutes. You can serve it with a green salad.
  10. Note: Corn flour makes the bechamel sauce silky but you can use any flour you like.

At home we like our flan less eggy and with a creamier, lush texture, flavored with an infusion of cinnamon and lemon and orange peels— a lovely nod to the profuse Moorish influences in the Spanish kitchen. Here the Brits have been sneakier. Instead of going for the obvious French culinary term, they have anglicised it to 'fillet steak'. On the other hand, all of us over in North America refer to that staple of the fast food diet as French fries, whilst our British friends rather unceremoniously call them 'chips'. As a vegetarian, I had ingenious options of aubergine flan (super delicious), pasta pockets with pear on cheese fondue with peppercorns and nutmeg.

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