Eggplant Flan with Coconut Milk
Appetizers • Tajikistan
Description
Eggplant Flan with Coconut Milk
Ingredients
- Eggplants 1 piece
- Olive Oil to taste
- Coconut Milk 5 fl oz
- Milk 0 fl oz
- Chicken Egg 2 pieces
- Whole egg 1 piece
- Butter 0 oz
- Turmeric 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 180° C. Cut the eggplant in half, sprinkle with salt, and brush with olive oil. Wrap each half of the eggplant in a separate piece of foil. Bake in the oven for 30 minutes.
Step 2
Remove the halved eggplants from the oven, unfold the foil, and use a tablespoon to scoop out the flesh. In a blender bowl, combine the eggplant flesh with the other ingredients.
Step 3
Pour the mixture into molds that have been pre-greased with butter. Seal the molds tightly with foil and cook in a water bath in an oven preheated to 90 °C for 20 minutes. Note: cooking time may vary depending on the size of the molds. Insert the tip of a knife into the flan to check if it has set. Remove from the mold and serve hot.
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