Aubergine and Mushroom Flan Recipe

Aubergine and Mushroom Flan Recipes

Ingredients :

Pastry :

175 g

100 g

2 tablespoons


Filling :


15 ml


100 g

150 ml

100 g


whole meal flour



pinch salt


large aubergine

chopped parsley or mint

eggs, beaten

low fat cottage cheese, sieved


mushrooms, sliced

salt and ground black pepper

Method :

Heat the oven to 180oc (359oF), Gas 4. To make the pastry, mix together the flour and salt, rub in the margarine until the mixture resembles fine breadcrumbs, then mix to a firm dough with the water. Wrap closely and chill for about 1 hour. Meanwhile, prick the aubergine skin with a fork, place it on a baking tray and bake for 30 minutes, turning occasionally so that it browns evenly. This can be done in advance when using the oven for another dish. Cut the aubergine in half, scoop out the flesh and mash well. Season with salt and pepper and stir in the parsley or mint. Leave to cool.

Heat the oven to 200oC (400oF), Gas 6. Grease at 20 cm in flan ring. Roll out the pastry on a lightly floured surfaced and line the flan ring. Prick the pastry with a fork and line the base with greased foil. Fill with baking beans and bake for 12 minutes. Lower heat to 180oC (350oF), Gas 4. Remove the lining and beans. Spread the aubergine puree over the pastry base. Beat together the eggs, cottage cheese and milk and season with salt and pepper. Pour over the aubergine and arrange the mushrooms in circles. Return the flan to the oven and bake for 30 minutes, or until set and the top golden brown. Serve warm or cold.

Serves 4

Per Serving :  410 calories, 26 g fat, 7 g fiber.

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