EGGPLANT FLAN WITH TOMATO AND PESTO PEARLS

Difficulty: Medium
Preparation time: 60 minutes

Ingredients
• 1 long eggplant
• 50 g butter
• 200 g milk
• 50 g flour
• 2 eggs
• 100 g tomato sauce
• 50 g grated Parmesan
• Pesto Pearls

Method
Cook the eggplant pulp. Prepare a béchamel sauce, blend with the eggplant and mix in the eggs. Fill moulds and bake in a bain-marie at 160°C for about 45 minutes. Warm the tomato sauce.

To Serve
Unmould carefully and finish with tomato sauce and Pesto Pearls.