Aubergine Flan Recipe

• 1 lrg Aubergine, peeled and cubed
• 2 tsp Salt
• 1 x Garlic Clove, chopped
• 1 x Red Bell Pepper, chopped
• 2 tsp Extra virgin olive oil
• 1/4 c. Stock, defatted
• 4 x Large eggs, beaten ((Or possibly)) Egg Substitute, Liquid
• 2 tsp Fresh Chives, chopped
• 1 c. Nonfat Yogurt, plain
• 2 tsp Extra virgin olive oil
• 1 sm Onion, chopped
• 2 x Garlic cloves, chopped
• 3 med Tomatoes, minced
• 1 Tbsp. Tomato paste
• 1 tsp Honey

1. Combine aubergine in bowl with salt and let it sit for 20 min.
2. Rinse under running water and squeeze out excess moisture.
3. Set aside.
4. Lightly oil a 2 qt casserole or possibly souffle dish.
5. In 10 inch no-stick skillet over med.
6. high heat, saute/fry garlic, onion and pepper in oil and stock till soft but not browned.
7. In small bowl, whisk together Large eggs, chives and yogurt.
8. Add in vegetables nd mix well.
9. Pour into souffle dish.
10. Bake at 350 for 30 min.
11. Serve warm with tomato coulis.
12. Makes 4 to 6 servings
13. TOMATO COULIS: Mix all ingredients in medium bowl till well blended.

aubergine, salt, garlic, red bell pepper, olive oil, stock, eggs, fresh chives, nonfat yogurt, olive oil, onion, garlic, tomatoes, tomato paste, honey

Taken from cookeatshare.com/recipes/aubergine-flan-71513 (may not work)