Recipe for Eggplant Flan 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 lrg Eggplant, peeled and cubed
2 tsp Salt
1 x Garlic Clove, minced
1 x Red Bell Pepper, minced
2 tsp Olive Oil
1/4 cup Stock, defatted
4 x Eggs, beaten ((OR)) Egg Substitute, Liquid
2 tsp Fresh Chives, minced
1 cup Nonfat Yogurt, plain
----------------- TOMATO COULIS ----------------
2 tsp Olive oil
1 sm Onion, minced
2 x Garlic cloves, minced
3 med Tomatoes, chopped
1 tbl Tomato paste
Instructions:
Instructions: 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.

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