| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggplant, Main dish |
6 |
Servings |
INGREDIENTS
| 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 <<OR>> 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 |
INSTRUCTIONS
TOMATO COULIS
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: Mix all ingredients in medium bowl until well blended.
Posted to recipelu-digest Volume 01 Number 232 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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