Eggplant flan with crispy skins: Zero waste recipe

Welcome to the new edition of our column Zero Waste in the Kitchen!
Today we value the eggplant peels, often overlooked but rich in fiber, antioxidants and minerals.

With this recipe you will learn how to turn peels into a crispy decoration enhancing an eggplant flan with burrata cheese, reducing waste and creating a healthy and tasty dish.

Or you can use the peels to make a delicious risotto.

Don't throw away the peels: taste, health and sustainability in one dish!

Nutritional benefits of eggplant peels

Eggplant peels are a source of fiber, which help improve digestion and also antioxidants that help protect the body from damage caused by free radicals.
Eggplant peels help reduce cholesterol levels and are a source of potassium, a mineral that can keep blood pressure under control.

Eggplant flan with burrata and crispy peels

A simple yet impressive dish that turns every part of the eggplant into a taste experience.

Ingredients

• 2 medium eggplants
• 300 g of date tomatoes
• 100 g burrata
• 80 g of grated cheese
• 20 g of cottage cheese
• 2 eggs
• 1 clove of garlic
• 1 anchovy fillet
• 1 sprig of thyme
• 1 tablespoon breadcrumbs
• 2 tablespoons of extra virgin olive oil
• seed oil for frying
• tomato sauce to taste.
• salt and pepper to taste.

Preparation

1. Preparing the eggplant
   Wash the eggplants and gently remove the skins, keeping them aside.
   Wrap the pulp in aluminum foil and bake it in the oven at 180 °C for about 15 minutes.

2. Prepare the cherry tomatoes
   In a skillet with a tablespoon of oil, cook halved cherry tomatoes with poached garlic, anchovy, and a pinch of salt for 10 minutes. Keep aside.

3. Prepare the mixture for the flans
   Mix eggplant pulp with eggs, cottage cheese, cheese, thyme, oil, salt and pepper.

4. Bake the flans
   Grease 4 muffin cups, sprinkle them with breadcrumbs and fill them with the mixture. Bake at 180 °C for about 20 minutes.

5. Preparing crispy peels
   Cut the peels into strips and fry them in seed oil until golden brown. Drain them on paper towels and salt lightly.

6. Assembling the dish
   Serve each flan on a spoonful of tomato sauce, complete with frayed burrata and the crispy skins as garnish.

💡 Suggestion: crispy peels can also enrich other recipes, such as soups or ready meals.

More Zero Waste recipes and ideas

• Did you know that with the zucchini peels you can prepare some crispy chips?
• Don't throw out the radish leaves, but use them to prepare this omelette with sun-dried tomatoes.
• Visit the section Zero wastes For many more tasty recipes!