Forget the hassle of slicing, dicing, and painstakingly assembling eggplant rolls! I’m here to introduce you to a hidden gem: grated eggplant flan. This ingenious recipe not only simplifies preparation but also unlocks a new dimension of flavor and texture, leaving your family amazed.
Why Grate?
Grating the eggplant transforms it into a fluffy, almost soufflé-like base, absorbing the delicious flavors of the other ingredients seamlessly. Plus, it eliminates the bitterness sometimes associated with uncooked eggplant, making it perfect for even picky eaters.
This grated eggplant flan is not just a recipe; it’s a revelation. It’s quick, easy, and packed with flavor that will please everyone at the table. So ditch the traditional methods and discover the magic of grated eggplant! With its unique texture and endless possibilities for customization, this recipe is sure to become a new family favorite.
Ingredients
- 2 medium eggplants (about 500g)
- 1 teaspoon salt
- 3 eggs
- Salt and black pepper to taste
- 2 cloves garlic, grated
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 100g all-purpose flour
- 1 red onion, thinly sliced
- Olive oil for frying
- 1 carrot, coarsely grated
- 1/2 teaspoon dried garlic powder
- 100g hard cheese (parmesan, pecorino, or your favorite), grated
- Fresh dill, chopped
- Breadcrumbs for topping
- Olive oil for drizzling
Instructions
- Grate the Eggplant: Wash and dry the eggplants. Using the large holes of a box grater, grate them directly into a colander. Sprinkle with salt, toss well, and let sit for 15 minutes to release excess moisture. Squeeze out any remaining liquid with your hands.
- Prepare the Base: In a large bowl, whisk together the eggs, salt, pepper, garlic, paprika, and tomato paste. Add the grated eggplant and flour, and mix until well combined.
- Heat olive oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the grated carrot and dried garlic, and cook for another 2 minutes. Season with salt and pepper.
- Preheat oven to 180°C (356°F). Grease a baking dish with olive oil. Spread half of the eggplant mixture in the bottom. Top with the sautéed vegetables, then sprinkle with chopped dill and grated cheese. Layer the remaining eggplant mixture on top.
- Bake to Perfection: Drizzle the top with olive oil and sprinkle with breadcrumbs. Bake for 35-40 minutes, or until golden brown and cooked through.
- Let the flan cool slightly before slicing and serving. Garnish with fresh dill and enjoy!
Tips and Variations
- For a vegetarian option, simply omit the ham and add more roasted vegetables like zucchini or bell peppers.
- Spice things up with a pinch of red pepper flakes or chili powder.
- Top with a dollop of pesto or your favorite marinara sauce for an extra layer of flavor.
- Leftovers can be stored in the refrigerator and reheated in the oven until warmed through.
