Eggplant Flan With Red and Yellow Tomato Coulis

Yield: 4 servings

Large eggplant – 1
Onion, diced – 1/2 cup
Virgin olive oil – 3 Tbsp.
Basil leaves, plus extra for garnish – 12
Parmigiano-Reggiano, grated – 1/4 lb.
Eggs – 6
Heavy cream – 2 cups
Salt and pepper – to taste
Nostick baking spray – as needed
Red and yellow tomato coulis – recipe follows


  1. Bake whole eggplant in 300F 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 300F oven 20 minutes, lower temperature to 250F 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.
Red and Yellow Tomato Coulis

Red tomato, seeded – 1 cup
Virgin olive oil – 4 Tbsp.
Yellow tomato – seeded 1 cup
Salt and pepper – to taste


  1. In food processor, chop red tomato; process while adding 2 Tbsp. olive oil. Pass through sieve.
  2. Repeat process with yellow tomato. Season with salt and pepper.