French Eggplant and Goat Cheese Flan - 11g Carbs, 3g Fiber
Flan d'Aubergines au Chvre
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 cups eggplant -- diced
1 tablespoon fine salt
To grease ramekins: -- soft butter
2 tablespoons olive oil
1/2 small onion -- diced
1 small plum tomato -- cored, seeded, 5-mm dice
1 clove garlic -- peeled, minced
1 extra-large egg -- beaten
1 3/4 ounces fresh goat cheese -- crumbled with a fork (1/8 pound)
1 sprig fresh tarragon -- leaves only finely minced
Freshly ground black pepper
1/2 cup grated Parmesan cheese -- 1 3/8 ounce
Place the eggplant cubes in a bowl, sprinkle with salt, mix, and set aside for 20 minutes. When the time is up, rinse the eggplant with cold water and drain well.
Preheat oven to 210 �C. Butter a couple 3/4 cup (175 ml) ramekins.
Heat the oil in a frying pan over medium heat. Add the onions, sprinkle lightly with salt, and cook for 2 minutes. Add the eggplant and sprinkle again with a little salt. Cook for an additional 3 minutes. Add the tomato and garlic and cook, stirring often, for 5 minutes more.
In the meantime, place the egg, goat cheese, tarragon, and black pepper in a large bowl and mix. When the eggplant mixture is cooked, add this to the bowl and mix well.
Divide the final mixture between the prepared ramekins. Level the tops and sprinkle with a generous layer of Parmesan cheese. Bake the flans until the liquid bubbles up through the top, about 20 minutes.
Let the ramekins sit for a couple of minutes before serving. To serve, unmold the flans from the ramekins and set each, cheese-side up, on individual servings dishes.
Serves 2.
Cuisine: "French"
Source: "MaxiCuisine, October-November, 2005, page 23."
S(Formatted by Chupa Babi): "March 2010"
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Per Serving (excluding unknown items): 481 Calories; 33g Fat (61.7% calories from fat); 35g Protein; 11g Carbohydrate; 3g Dietary Fiber; 215mg Cholesterol; 3743mg Sodium
Exchanges: 4 Lean Meat; 2 Vegetable; 3 1/2 Fat.
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