• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Flan

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 lg Eggplant; peeled and cubed
  • 2 ts Salt
  • 1 Garlic Clove; minced
  • 1 Red Bell Pepper; minced
  • 2 ts Olive Oil
  • 1/4 c Stock; defatted
  • 4 Eggs; beaten <> Egg
  • -Substitute, Liquid
  • 2 ts Fresh Chives; minced
  • 1 c Nonfat Yogurt; plain


2 ts Olive oil
1 sm Onion; minced
2 Garlic cloves; minced
3 md Tomatoes; chopped
1 tb Tomato paste
1 ts 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 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 350ø for 30 minutes. Serve hot
with tomato coulis.

Makes 4 to 6 servings

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