Eggplant Flan
By: Anonymous
Published: Friday, February 12, 2010 - 12:41am

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

1 Combine eggplant in bowl with salt and let it sit for 20 minutes. Rinse under running water and squeeze out excess moisture. Set aside. 2 Lightly oil a 2 quart casserole or souffle dish. 3 In 10 inch no-stick skillet over med. high heat, saute garlic, onion and pepper in oil and stock until soft but not browned. 4 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. 5 Makes 4 to 6 servings 6 TOMATO COULIS: Mix all ingredients in medium bowl until well blended. 


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Preparation

 1  Combine eggplant in bowl with salt and let it sit for 20 minutes. Rinse under running water and squeeze out excess moisture. Set aside.  2  Lightly oil a 2 quart casserole or souffle dish.  3  In 10 inch no-stick skillet over med. high heat, saute garlic, onion and pepper in oil and stock until soft but not browned.  4  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.  5  Makes 4 to 6 servings  6  TOMATO COULIS: Mix all ingredients in medium bowl until well blended.