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Eggplant and Ham Verrines

Cooking time: 12 to 15 minutes in a water bath

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 8 minutes
Cost per serving: 0,58 €
Energy: 109 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the eggplants
    Cut them into cubes. Cook them.
  • 2.   Cut the ham into small pieces.
  • 3.   Blend the eggs with the cornstarch, eggplant pulp, and ham.
  • 4.   Season with salt and pepper.
  • 5.   Pour into oiled ramekins with a capacity of at least 15cl.
  • 6.   Cook for 12 to 15 minutes in a water bath.

Ingredients for servings

  • 500 g of eggplant
  • 2 slice of ham
  • 3 eggs
  • 1 tablespoon of Cornstarch
  • 1 teaspoon of olive oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    109 kcal
    5 %
  • Fat
    5,03 g
    7 %
  • of which saturated
    1,26 g
    6 %
  • Carbohydrates
    4,64 g
    2 %
  • of which sugar
    3,18 g
    4 %
  • Protein
    8,27 g
    17 %
  • Fibers
    3,43 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.