Hojiblanca and Manzanilla Olive Clafoutis

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

Topping

Cut eggplant into cubes and sauté in olive oil.

Cut confit tomatoes into slices.

Batter

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.

Salad and dressing

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.