@velcheva.vibe: Ingredients: For the flan: • 1 kg of peeled eggplants • 2 white onions • 20 g of garlic • Olive oil • 50 g of cream • 4 eggs • Olive oil for greasing the mold For the tomato sauce: • Tomatoes • Salt, pepper • Olive oil For decoration: • Eggplant skin • Sunflower oil for frying • Microgreens For the garnish: • 1 zucchini • 1 squash • Olive oil • Salt, pepper Instructions: 1. Peel the zucchini and cut it into large pieces, and do the same with the onion. Place everything on a baking sheet, cover with parchment paper, and bake in the oven at 175°C for 1 hour. 2. After baking, blend the eggplants in a blender, add the eggs, and pour the mixture into molds. Bake for another 25 minutes at the same temperature. 3. For the sauce: prepare tomato juice, add olive oil, and simmer on low heat for 20 minutes. Then add salt, pepper, and more olive oil. 4. From the zucchini and squash, cut out small balls and sauté them in a pan for 2–3 minutes until al dente (they should be slightly crunchy). 5. Cut the eggplant skin into thin strips and fry them until golden brown. 6. Remove the flan from the molds, drizzle with tomato sauce, and decorate with zucchini balls and eggplant strips. Enjoy your meal! #reinavelcheva #byvelcheva #cocinamolecular #flowers

Velcheva Julia

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Tuesday 15 April 2025 09:42:18 GMT