Eggplant Flan with Red and Yellow Tomato Coulis is an exceptional delight – a blend of flavors that are soothing and relaxing yet enriching.
Eggplant Flan with Red and Yellow Tomato Coulis

Eggplant Flan with Red and Yellow Tomato Coulis
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
  • 3 Tablespoons virgin olive oil,
  • 12 basil leaves, plus extra for g
  • 1/4 lb. Parmigiano-Reggiano, grated,
  • 6 eggs,
  • 2 Cups heavy cream,
  • salt and pepper, to taste
  • nostick baking spray, as needed
  • red and yellow tomato coulis, recipe follows
Red and Yellow Tomato Coulis
  • 1 Cup red tomato, seeded,
  • 4 Tablespoons virgin olive oil
  • 1 Cup yellow tomato, seeded
  • salt and pepper to taste
  1. Bake whole eggplant in 300 degrees F oven 30 to 35 minutes. Cool, scoop out pulp and pass through sieve to remove seeds.
  2. Sauté onion in olive oil. Purée with eggplant and basil leaves. Add cheese and blend in eggs. Add cream and blend 2 minutes. Season to taste.
  3. Spray ramekins with nonstick baking spray; fill with eggplant mixture. Bake in a bain-marie placed in preheated 300 degree F oven 20 minutes, lower temperature to 250 degrees F and bake 20 minutes longer.
  4. To serve, make red and then yellow tomato coulis and spoon separately onto plate. Invert ramekin and garnish with basil leaf or micro greens.
Red and Yellow Tomato Coulis
  1. In food processor, chop red tomato; process while adding 2 Tablespoons olive oil. Pass through sieve.
  2. Repeat process with yellow tomato. Season with salt and pepper.


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