The eggplant flans with smoked scamorza and fava bean cream are a vegetarian main course, light, ideal for summer. Perfect for consuming legumes even in summer, because this valuable source of vegetable protein is not only suitable for preparing soups and stews but also for delicious and fresh summer recipes.
The eggplant flans are easily prepared by grilling the eggplants and layering them with slices of tomato and smoked scamorza, all accompanied by a tasty cream made with peeled dried fava beans.
To grill the eggplants perfectly, follow this tutorial and discover other summer recipes based on legumes
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 317.11 (Kcal)
- Carbohydrates 26.46 (g) of which sugars 4.43 (g)
- Proteins 18.20 (g)
- Fat 15.12 (g) of which saturated 0.88 (g)of which unsaturated 0.78 (g)
- Fibers 7.92 (g)
- Sodium 972.01 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for eggplant flans
- 2 black oval eggplants
- 5.3 oz smoked scamorza cheese
- 3 tomatoes
- 6 oz dried peeled fava beans
- 2 tbsp extra virgin olive oil
- 12 leaves basil
- to taste salt
Tools
- 1 Immersion blender
- 1 Grill pan cast iron
Preparation of eggplant flans
To prepare the eggplant flans with scamorza and fava bean cream, first rinse the dried fava beans under cold running water, then place them in a pot, add 14 oz of water, and bring to a boil. Cook uncovered for about 30 minutes, or until the fava beans are soft enough to break apart.
Meanwhile, wash the eggplants and cut them into slices about 1/4 inch thick. Use the central part of the eggplants to make 12 slices approximately the same size. You can then use the rest of the eggplant for other preparations.
Grill the eggplant slices and set them aside. Slice the tomatoes to the same thickness as the eggplants; again, use the central part of the tomatoes to obtain 12 slices of roughly the same size.
Also slice the smoked scamorza into 12 slices.
When the fava beans are cooked, blend them with the help of an immersion blender, adding the EVO oil and a pinch of salt to obtain a cream.
At this point, take a baking sheet lined with parchment paper and assemble the eggplant flans.
Start with a slice of grilled eggplant
Place a slice of tomato on top
On top of the tomato, place the smoked scamorza
Finish with a basil leaf and assemble the second layer in the same way
First the eggplant
Then the tomato
The slice of smoked scamorza
And the basil leaf
For the last layer, always start with the grilled eggplant slice but reverse the order of the tomato and scamorza so that you finish with the tomato slice on top of the flan
Then place the scamorza on top of the eggplant
Then the tomato
And finish with the last basil leaf
Place the baking sheet in a preheated oven at 392°F for about 7/8 minutes, just enough to melt the cheese, then remove from the oven and serve the eggplant flans hot accompanied by the fava bean cream.
