Eggplant Flan with Coconut Milk

Appetizers | Tajikistan cuisine

⏳ Time

1 hour 35 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant Flan with Coconut Milk

Ingredients

Eggplants - 1 piece
Olive Oil - to taste
Coconut Milk - 2 fl oz
Milk - 1 fl oz
Chicken Egg - 2 pieces
Whole egg - 1 piece
Butter - 0.7 oz
Turmeric - 0.2 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.