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.