Hojiblanca and Manzanilla Olive Clafoutis

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Hojiblanca and Manzanilla Olive Clafoutis

Ingredients:

Topping
 1 eggplant
 1 tbsp olive oil
 ¼ cup marinated confit tomatoes
Batter
 3 eggs
 1½ tbsp. wheat flour
 300 ml whipping cream
 150 ml low fat milk
 3 pinches table salt
 3 turns of a pepper mill
 ½ cup Hojiblanca black olives
 ½ cup Manzanilla green olives
 2 tsp dried oregano
Salad and dressing
 100 ml balsamic vinegar
 2 pinches table salt
 2 turns of a pepper mill
 1 tbsp sweet mustard
 300 ml peanut oil
 1 head iceberg lettuce

Preparation:

Topping
1

Cut eggplant into cubes and sauté in olive oil.

2

Cut confit tomatoes into slices.

Batter
3

Preheat oven to 350°F.

4

Beat eggs lightly in a salad bowl. Gradually add flour, then whipping cream and milk.

5

Season with pepper, salt, and dried oregano and mix.

6

Grease a baking pan and arrange eggplant and marinated tomatoes inside it.

7

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.

Salad and dressing
8

To make dressing, pour balsamic vinegar into a salad bowl.

9

Add salt, pepper, and mustard and mix.

10

Stir in peanut oil, then add lettuce and mix.

11

Arrange a piece of clafoutis on each plate with salad.

Category,

Ingredients

Topping
 1 eggplant
 1 tbsp olive oil
 ¼ cup marinated confit tomatoes
Batter
 3 eggs
 1½ tbsp. wheat flour
 300 ml whipping cream
 150 ml low fat milk
 3 pinches table salt
 3 turns of a pepper mill
 ½ cup Hojiblanca black olives
 ½ cup Manzanilla green olives
 2 tsp dried oregano
Salad and dressing
 100 ml balsamic vinegar
 2 pinches table salt
 2 turns of a pepper mill
 1 tbsp sweet mustard
 300 ml peanut oil
 1 head iceberg lettuce

Directions

Topping
1

Cut eggplant into cubes and sauté in olive oil.

2

Cut confit tomatoes into slices.

Batter
3

Preheat oven to 350°F.

4

Beat eggs lightly in a salad bowl. Gradually add flour, then whipping cream and milk.

5

Season with pepper, salt, and dried oregano and mix.

6

Grease a baking pan and arrange eggplant and marinated tomatoes inside it.

7

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.

Salad and dressing
8

To make dressing, pour balsamic vinegar into a salad bowl.

9

Add salt, pepper, and mustard and mix.

10

Stir in peanut oil, then add lettuce and mix.

11

Arrange a piece of clafoutis on each plate with salad.

Hojiblanca and Manzanilla Olive Clafoutis
IngredientsDirections