Eggplant Flan with Tomato Coulis

(4 votes)

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 broth
4 eggs, beaten or liquid egg substitute
2 teaspoons fresh chives, minced
1 cup nonfat yogurt, plain
Tomato Coulis
2 teaspoons olive oil
1 small onion, minced
2 garlic cloves, minced
3 medium tomatoes, chopped
1 tablespoon tomato paste
1 tablespoon 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 soufflé dish. In 10 inch no-stick skillet over medium . high heat, sauté garlic, onion and pepper in oil and broth until soft but not browned. In small bowl, whisk together eggs, chives and yogurt. Add vegetables and mix well. Pour into soufflé 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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