*  Exported from  MasterCook II  *
 
                               Eggplant Flan
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Eggplant -- peeled and cubed
    2      Teaspoons     Salt
    1                    Garlic Clove -- minced
    1                    Red Bell Pepper -- minced
    2      Teaspoons     Olive Oil
      1/4  Cup           Stock -- defatted
    4                    Eggs -- beaten <<OR>>
                         Egg Substitute, Liquid
    2      Teaspoons     Fresh Chives -- minced
    1      Cup           Nonfat Yogurt -- plain
 
 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
 
 2 ts.  olive oil
 1 small onion, minced
 2 garlic cloves, minced
 3 med. tomatoes, chopped
 1 tbs.tomato paste
 1 tsp. honey
 
 Mix all ingredients in medium bowl until well blended.
 
 
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