Savoury chicken, aubergine and thyme flan

Ingredients for 4 people
  • 1 package of brisée pastry
  • 300 g chicken breasts
  • 250 g aubergines
  • 300 g courgettes
  • 100 g onions
  • 250 g ricotta
  • 1 egg
  • bread crumbs
  • Grana Padano cheese
  • extra virgin olive oil
  • 2 tablespoons milk
  • Salt and pepper
  • Wash and cut the aubergines into cubes and brown them in a non-stick frying pan with a good few spoons of olive oil.
  • Sprinkle everything with a little salt and stir the aubergine to prevent it sticking. If they become too dry, add more oil or a little water.
  • At this point, turn up the heat towards the end of cooking (in total they will have to cook for 30-35 minutes) to ensure that the aubergines lose most of their water.
  • Once cooked, place them in a large bowl.
  • Don’t wash the frying pan because it can be used to cook the chicken.
  • Cut the chicken breasts into small pieces and cook them in the pan for about 5-10 minutes with a little salt and pepper and add them to the aubergines.
  • Add the ricotta, egg, thyme, breadcrumbs and Grana cheese, in the quantities required to make the mixture fairly dry.
  • Pre-heat the oven to 180°C and in the meantime roll out the brisée pastry and lay it inside a round baking tray.
  • Prick the bottom with a fork, pour in the mixture, crimp the edges and brush them with a little milk.
  • Bake for about 30-35 minutes, until the pastry has become a nice golden colour.
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