Super tasty aubergine flan: stuff it like this!

Let’s face it, not everyone usually likes aubergines in the family, especially if we are talking about children. Well, the recipe that we propose below can be a way to “disguise” them in some way and therefore make them more welcome and appetizing.

It is an aubergine flan that is cooked in the oven: it is a tasty but also light second course. Preparing it is quite easy and it is also fast. Among other things, it can also prove to be an excellent empty-fridge.

Let’s see how it’s done.

The ingredients

extra virgin olive oil to taste
two aubergines
paprika to taste
cumin to taste
pepper to taste
thyme to taste

For the stuffing:

50 ml of tomato puree
two green onions
100 g light mozzarella
extra virgin olive oil just enough
pepper just enough
parsley just enough
salt just enough
two tomatoes
200 g light ricotta
oregano just enough

We decorate with:

100 g of grated parmesan
cherry tomatoes as required
50 ml of tomato puree
parsley as required

The preparation

The first thing he expects is to cut the aubergines into slices (more or less half a centimeter thick) and then salt them to let the vegetation water come out.

Now in a small bowl we combine pepper, paprika, cumin and thyme and mix them.

Now brush the aubergines with this mix of spices and then arrange them on a baking sheet. Then we put them in the oven and let everything go to 200 degrees for a quarter of an hour, twenty minutes.

While the aubergines are cooking, put the finely chopped spring onions, ricotta and parsley together in a bowl, then season with salt and pepper. So let’s mix everything well.

At this point the aubergines will be cooked. We arrange them on the bottom of a round baking dish: we will do so by leaving a part of them outside the baking dish.

Once this operation is done, pour the ricotta mixture over the aubergine slices and then, followed by the diced mozzarella, the sliced ​​tomatoes and the tomato puree. Then it is sprinkled with oregano and seasoned with oil and salt. At the end we cover everything by pulling in half of the aubergines that we had left out of the baking dish.

Now we brush the tomato puree left over from before and sprinkle with grated Parmesan. As a garnish, add the chopped parsley and the cherry tomatoes cut in half, then place in a preheated oven at 200 degrees for 25 minutes.

Good job, have fun and bon appetit!