Eggplant Flans
- Gluten Free
- Energy Kcal 390
- Carbohydrates g 12.6
- of which sugars g 12.6
- Protein g 26.1
- Fats g 26.1
- of which saturated fat g 11.23
- Fiber g 10
- Cholesterol mg 60
- Sodium mg 1258
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 20 min
- Serving: 4
- Cost: Very low
PRESENTATION
Tortini di melanzane—gotta say, these are something else when summer hits Campania. These little eggplant muffins are more than just a side dish. Really, they're perfect as fun starters or part of a big, colorful spread for family gatherings. Campanian kitchens, you know, have a knack for transforming simple, tender eggplants into savory eggplant recipes that feel special but aren't fussy.
Picture this: layers of grilled eggplant with melty provola cheese and sometimes a slice of cooked ham right in the middle. Yum! And to add even more flavor, folks sauté extra eggplant with cherry tomatoes for a juicy, slightly sweet filling. So here's the thing, in true Italian fashion, these are baked in small cocottes or ramekins—adorable—giving everyone their own cute, golden portion that looks fantastic on the table.
All over Campania, you'll find different takes on these eggplant appetizers. Sometimes they're called millefoglie, meaning lots of layers, or they might be a twist on parmigiana, with different cheeses and fillings. The core of these dishes lies in the spirit of Mediterranean eggplant dishes, using fresh and local ingredients, like the summer eggplants that thrive in southern Italy. And look, friends and guests love how the outside gets a bit crispy in the oven, while the inside stays moist and full of flavor. Even those who aren't big veggie fans often go for seconds.
Serving individual baked eggplant muffins not only makes things festive but also lets you show off a bit—presentation is key in Italy, and these look as good as they taste. Want to bring a taste of Campanian summer to your table? These eggplant tortini are a fantastic way to start. They're easy enough for any home cook, yet impressive enough for a crowd. For real. It's a refreshing change from the usual eggplant parm, ideal for anyone who enjoys easy eggplant recipes that feel a bit special. Dive into this tasty dish—really—experience the rich, colorful flavors that Campania has to offer, all wrapped up in one delicious bite.
- INGREDIENTS
- Ingredients for 4 flans
- Eggplant 3.5 lbs (1.6 kg) - (about 2)
- Cherry tomatoes 1 ⅓ cup (200 g)
- Provolone cheese 7 oz (200 g)
- Prosciutto cotto 5.3 oz (150 g)
- Garlic 1 clove
- Water 3.4 tbsp (50 ml)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Eggplant Flans
To prepare the eggplant flans, wash the two eggplants and trim them; cut one into slices about 1/4 inch thick widthwise 1 and grill them on a hot cast-iron grill 2 on both sides 3.
Then cut the other eggplant into slices about 3/8 inch thick 4 and dice them 5. Then prepare the other ingredients: wash and quarter the cherry tomatoes 6;
peel a clove of garlic and chop the thyme sprigs 7. Then dice the provolone 8 and cut the cooked ham into strips 9.
Drizzle a large pan with a little oil and brown the garlic clove 10 (you can use it whole and remove it after cooking). Then add the chopped thyme and diced eggplants 11, stir with a wooden spoon and sauté over low heat for a few minutes. Then add the cherry tomatoes and add water 12 to aid the cooking.
Add salt and pepper to taste and cook for about ten minutes until the eggplants have softened 13. Once cooked, turn off the heat. Carefully oil the ceramic ramekins using a pastry brush 14 and place a slice of eggplant on the bottom 15.
Continue with a layer of diced eggplants 16, then a strip of cooked ham 17 and diced provolone 18.
Continue creating layers by alternating ingredients and finish each flan with a layer of eggplants 19 and diced provolone 20. Then place the ramekins on a baking sheet and bake them in a static oven at 390°F for 20 minutes (355°F for 10 minutes if using a convection oven). Once ready, remove the eggplant flans from the oven 21 and once cooled slightly, turn them over onto serving plates to serve!