Eggplant Quiche

Photo: flickr user jetalone

Ingredients

1 Eggplant, peeled and diced

2 tablespoons butter

Minced garlic

1 Prebaked shell

Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.

Saute the eggplant in olive oil; add minced garlic, herbs and parsley.

Add the vermouth and boil for 1/2 minute.

Strew eggplant in pie shell.

Pour custard into 1/8" of rim of shell.

Sprinkle on cheese.

Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.

6.0 servings

Friday, February 12, 2010 - 12:44am

Anonymous