Gluten-free eggplant flan with ricotta cheese, baked bread

Gluten-free eggplant flan with ricotta cheese, baked bread
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Time: 50 minuti
Difficulty: Facile

Ingredients for 8 people:

500 g of eggplant
250 g of cow’s ricotta cheese
50 g mascarpone cheese
2 eggs
1 dl of fresh cream
100 g grated Parmesan cheese
200 g bread crumbs without gluten-free crust
80 g black pitted olives
extra virgin olive oil
salt up
ground black pepper

Preparation: 50 minutes
Cuko: 4 minutes away   
Difficulty level: Easy                                                     
Servings: 8 per serving
Mode: manual mode

Tools for the recipe
- Stainless steel blade
- measuring cup

Procedure to be used:

After washing the eggplants, wrap them individually in a sheet of aluminum paper and cook them in the hot oven at 180°C for about 30 minutes, then turn them out and let cool.
Then remove the paper, peel the eggplants and collect their pulp in the bowl of the cube Pro XL with steel blade, add 150 g of ricotta cheese and mascarpone, cream, Parmesan cheese and eggs, season with salt and pepper, then proceed to blend vel.10 for 4 minutes everything must be creamy.
Distribute the mixture in a silicone mould for medium sized peaches and bake in the hot oven at 160°C for 35-40 minutes.
Transfer the breadcrumbs into a bowl and mix the olives, rinse and cut into pieces, add two tablespoons of oil and mix.
Take the "peaches" of eggplant and fill two to two with the remaining ricotta, creating a sort of small sandwiches; wet the outside with a little water and pass the eggplant peaches in the breading of olives, gently pressing them in the palm of the hand.
Let rest for 5 minutes before serving.