Eggplant Flan

Photo: flickr user avlxyz

Ingredients

1 lrg Eggplant, peeled and cubed

2 teaspoons Salt

1 Garlic Clove, minced

1 Red Bell Pepper, minced

2 teaspoons Olive Oil

cup Stock, defatted

4 Eggs, beaten ((OR)) Egg

2 teaspoons Fresh Chives, minced

1 cup Nonfat Yogurt, plain

2 teaspoons Olive oil

1 small Onion, minced

2 Garlic cloves, minced

3 mediums Tomatoes, chopped

1 tablespoon Tomato paste

1 teaspoon Honey

Preparation

Combine eggplant in bowl with salt and let it sit for 20 minutes. Rinse under running water and squeeze out excess moisture. Set aside.

Lightly oil a 2 quart casserole or souffle dish.

In 10 inch no-stick skillet over med. high heat, saute garlic, onion and pepper in oil and stock until soft but not browned.

In small bowl, whisk together eggs, chives and yogurt. Add vegetables nd mix well. Pour into souffle dish. Bake at 350 for 30 minutes. Serve hot with tomato coulis.

Makes 4 to 6 servings

TOMATO COULIS: Mix all ingredients in medium bowl until well blended.

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Tags:

eggplant

aubergine

hot

main

dish

Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 12:41am

Creator:

Anonymous

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