Ingredients

• 275 gm - aubergine (brinjals)
• 1 - small green pepper
• a little mustard
• olive oil for brushing
• 3 - egg yolks
• 350 ml - cream
• 1 small garlic clove, crushed
• 175 gm - grated cheddar cheese
• Salt and pepper to taste
• 2 - large tomatoes
• A few black olives
• Chopped parsley, marjoram and basil

How to Make Aubergine flan

• Make a pastry, roll out and put in greased flan dish.
• Spread mustard over the pastry and chill the pastry.
• Slice the aubergines very thinly and place in a single layer on an oiled baking sheet.
• Cut the green pepper in thin slices, lay on top of the aubergines and brush with a little olive oil.
• Bake at 200 degrees C for 20 minutes until slightly soft.
• Beat the egg yolks, cream, garlic and cheese and season with salt and pepper.
• Slice the tomatoes and remove the seeds.
• Arrange the tomatoes in a single layer in the pastry case.
• Cover with aubergine/pepper mix and sprinkle with the olives.
• Carefully pour the egg mixture over the vegetables so that it just reaches the top of the pastry case.
• Place on a baking sheet and bake at 200 degrees for 30 minutes, then sprinkle with the herbs and bake for another 20 minutes, or until set.