Aubergine, tomato and Perlage di Pesto flan.

Ingredients

• 1 long eggplant
• 50g butter
• 200g milk
• 50g 00 flour
• 2 whole eggs
• 100g diced tomato sauce
• 50g Parmesan cheese
• Pesto bubbles

Preparation

Peel the eggplant and blanch the skin in salted water. Cut the remaining eggplant into chunks and sauté in a pan. Make a béchamel sauce with butter, flour, and milk. Add the eggplant and blend. Once the mixture has cooled, add the eggs. Butter round molds, line them with the eggplant skin, fill them with the flan mixture, and bake in a preheated oven at 160°C (320°F) in a bain-marie for 45 minutes. Heat the tomato sauce, unmold the flans, and serve with a drizzle of pesto.