Recipe - Eggplant Flan

1 lg Eggplant; peeled and cubed
2 teaspoon Salt
1 Garlic Clove; minced
1 Red Bell Pepper; minced
2 teaspoon Olive Oil
One fourth cup Stock; defatted
4 Eggs; beaten OR Egg
Substitute, Liquid
2 teaspoon Fresh Chives; minced
1 cup Nonfat Yogurt; plain

TOMATO COULIS
2 teaspoon Olive oil
1 small Onion; minced
2 Garlic cloves; minced
3 md Tomatoes; chopped
1 tablespoon Tomato paste
1 teaspoon Honey

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 nostick 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 350ø for 30 minutes. Serve hot
with tomato coulis.

Makes 4 to 6 servings

TOMATO COULIS: Mix all ingredients in medium bowl until well blended.
Posted to recipeludigest Volume 01 Number 232 by RecipeLu
recipelu@geocities.com on Nov 09, 1997