Pandora wrote:

> Here is for you:
> EGGPLANT FLAN
> Ingr. for 6 people:
> 1 medium eggplant
> 1 beaten egg
> 50 gr pecorino (grated)
> 50 gr breadcrumbs
> 1 clove garlic (crushed) garlic
> 2 tablespoons chopped parsley
> 350 ml bechamel
> 1 pinch of salt
> 1 fresh ground pepper
> black olives, mayonnaise, curls of raw zucchini, basil leaves and
> tomatoes for garnishing (optional)
> HOW TO PROCEED:
> Wash the eggplant leaving the stalk, make a cross cut on the base and
> then boil it in a pressure cooker with a little water for 15 minutes
> from the beginning of the whistle. Put it in a colander and let it
> cool down completely. As soon as ready eliminate the stem and put it
> in a bowl, mush it well with a fork, then add all the other
> ingredients, putting the bechamel sauce at the end.
> Mix well to obtain a mixture not too liquid; pour it into a 20 cm
> diameter silicon mold (if you haven’t, lightly butter an alluminium
> pudding mold, same size, and then sprinkle with bread crumbs). Bake
> at 180° for about 30’, or until the surface will be golden. Garnish
> with vegetables, mayonnaise and olives as you like.

Thank you! Two questions:

1. Do you use nutmeg in your bechamel? (I think nutmeg goes well with
eggplant.)

2. Did you use all the garnishes?

Bob

On 18 Mar, 11:57, Bob Terwilliger > wrote:
> Pandora wrote:
> > Here is for you:
> > EGGPLANT FLAN
> > Ingr. for 6 people:
> > 1 medium eggplant
> > 1 beaten egg
> > 50 gr pecorino (grated)
> > 50 gr breadcrumbs
> > 1 clove garlic (crushed) garlic
> > 2 tablespoons chopped parsley
> > 350 ml bechamel
> > 1 pinch of salt
> > 1 fresh ground pepper
> > black olives, mayonnaise, curls of raw zucchini, basil leaves and
> > tomatoes for garnishing (optional)
> > HOW TO PROCEED:
> > Wash the eggplant leaving the stalk, make a cross cut on the base and
> > then boil it in a pressure cooker with a little water for 15 minutes
> > from the beginning of the whistle. Put it in a colander and let it
> > cool down completely. As soon as ready eliminate the stem and put it
> > in a bowl, mush it well with a fork, then add all *the other
> > ingredients, *putting the bechamel sauce at the end.
> > Mix well to obtain a mixture not too liquid; pour it into a 20 cm
> > diameter silicon mold (if you haven’t, lightly butter an alluminium
> > pudding mold, same size, *and then sprinkle with *bread crumbs). *Bake
> > at 180° for about 30’, or until the surface will be golden. Garnish
> > with vegetables, mayonnaise and olives as you like.
>
> Thank you! Two questions:
>
> 1. Do you use nutmeg in your bechamel? (I think nutmeg goes well with
> eggplant.)
>
> 2. Did you use all the garnishes?
>
> Bob

Yes. I have used nutmeg and all the garnishes. I hope you will see
ASAP the pic because is beautiful.
Cheers
Pandora