Beef and Eggplant Flan (VIDEO)
This beef and eggplant flan is a typical recipe from Southern Italy, where eggplants are used in many delicious recipes.
Grilled eggplant, ground beef, pecorino cheese, and eggs can be easily mixed together to create a delicious low-carb, gluten-free beef and eggplant Flan.
Beef and Eggplant Flan Ingredients
- 700 g eggplant
- 50 g rice flour or all-purpose flour
- Oil for frying, just the right amount
- 400 g ground beef
- 40 ml extra virgin olive oil
- 10 g butter
- Salt and pepper
- 100 g grated pecorino cheese
- 2 eggs
Eggplant Flan Video Tutorial
How to make Beef and Eggplant Flan
Prepare eggplants – Wash and dry the eggplants. Remove the stem and cut them into round slices about 1/2 cm thick. Add flour to a plate and coat the eggplant slices on both sides. Heat the oil for frying in a suitable pan. It should be warm, but not smoky. Add a small slice of eggplant to the hot oil to see if it fries. If it sizzles, the oil is ready. Roast the eggplants and once ready, drain them on absorbent paper. Salt to taste.
Cook beef – In a non-stick pan, brown the meat in the oil, a pinch of salt, and pepper until it browns evenly. Drain any liquid that forms.
Assemble – Preheat the oven to 200 °C. Line the bottom of a 20-22 cm spring form cake tin and brush the edges with butter. Now, you can start creating layers.
Cover the bottom of the pan with a layer of fried eggplants, and sprinkle with pecorino and the meat. Make another layer of eggplants, pecorino, and meat, and continue until all the ingredients are used up. You should have about 3 layers of eggplant, so divide the ingredients by 3, but it all really depends on how much you use in each layer. Try finishing with some pecorino.
Beat the eggs with a pinch of salt and pour over the flan.
Bake – Bake at 200 °C for about 20 minutes, or until the flan is set and coated on top. To see if it’s done, take it out of the oven after about 15 minutes and check if there’s still a runny egg. In this case, put it back in the oven. Since all ovens are different, if it tends to burn on the surface before you’re done cooking, cover it with aluminum foil.
Now, you can remove the flan from the oven and allow it cool for 10 minutes before serving.
Beef and Eggplant Flan Storage Instructions
After cooking, let the eggplant flan cool completely before storing it in a closed container for 2 days in the refrigerator. Or in the freezer for 1 month.
Beef and eggplant flan
Ingredients
- 700 g eggplant
- 50 g rice flour or all-purpose flour
- Oil for frying
- 400 g ground beef
- 40 ml extra virgin olive oil
- 10 g butter
- Salt and pepper
- 100 g grated pecorino cheese
- 2 eggs
Instructions
- Wash and dry the eggplants. Remove the stem and cut them into round slices about 1/2 cm thick.
- Add flour to a plate and coat the eggplant slices on both sides.
- Heat the oil for frying in a suitable pan. It should be warm, but not smoky. Add a small slice of eggplant to the hot oil to see if it fries. If it sizzles, the oil is ready. Roast the eggplants and once ready, drain them on absorbent paper. Salt to taste.
- In a non-stick pan, brown the meat in the oil, a pinch of salt, and pepper until it browns evenly. Drain any liquid that forms.
- Preheat the oven to 200 °C. Line the bottom of a 20-22 cm spring form cake tin and brush the edges with butter. Now, you can start creating layers.
- Cover the bottom of the pan with a layer of fried eggplants, and sprinkle with pecorino and the meat. Make another layer of eggplants, pecorino, and meat, and continue until all the ingredients are used up. You should have about 3 layers of eggplant, so divide the ingredients by 3, but it all really depends on how much you use in each layer. Try finishing with some pecorino.
- Beat the eggs with a pinch of salt.
- Pour the eggs over the flan. Bake at 200 °C for about 20 minutes, or until the flan is set and coated on top. To see if it’s done, take it out of the oven after about 15 minutes and check if there’s still a runny egg. In this case, put it back in the oven. Since all ovens are different,, if it tends to burn on the surface before you’re done cooking, cover it with aluminum foil.
- Remove from the oven and let cool for 10 minutes before serving.
