Hojiblanca and Manzanilla Olive Clafoutis

Ingredients:
Preparation:
Cut eggplant into cubes and sauté in olive oil.
Cut confit tomatoes into slices.
Preheat oven to 350°F.
Beat eggs lightly in a salad bowl. Gradually add flour, then whipping cream and milk.
Season with pepper, salt, and dried oregano and mix.
Grease a baking pan and arrange eggplant and marinated tomatoes inside it.
Pour batter on top, then spoon in whole Hojiblanca black olives and Manzanilla green olives and sprinkle with oregano. Bake for 20 to 25 minutes.
To make dressing, pour balsamic vinegar into a salad bowl.
Add salt, pepper, and mustard and mix.
Stir in peanut oil, then add lettuce and mix.
Arrange a piece of clafoutis on each plate with salad.
Ingredients
Directions
Cut eggplant into cubes and sauté in olive oil.
Cut confit tomatoes into slices.
Preheat oven to 350°F.
Beat eggs lightly in a salad bowl. Gradually add flour, then whipping cream and milk.
Season with pepper, salt, and dried oregano and mix.
Grease a baking pan and arrange eggplant and marinated tomatoes inside it.
Pour batter on top, then spoon in whole Hojiblanca black olives and Manzanilla green olives and sprinkle with oregano. Bake for 20 to 25 minutes.
To make dressing, pour balsamic vinegar into a salad bowl.
Add salt, pepper, and mustard and mix.
Stir in peanut oil, then add lettuce and mix.
Arrange a piece of clafoutis on each plate with salad.