Instructions: Preheat oven to 375F. Trim and halve eggplants lengthwise. Sprinkle with 4 measures of olive oil. Leave the pepper whole. Roast pepper 25 minutes; eggplant 30 minutes. Let cool.

Peel the pepper. Slice it open and remove core and seeds. Chop.

Cook onion and garlic in remaining oil over medium heat until tender. Scrape flesh out of eggplants and coarsely chop. Transfer to strainer to drain bitter juices. Cut skin into lengths 1" wide.

Butter an 8" springform pan. Line bottom and sides with skin strips, being sure to keep shiny side down. Then sprinkle bread crumbs into pan and shake it well so that entire interior surface is adequately coated.

Beat together eggs, cardamom, Tabasco sauce, and cream. Season to taste with sea salt and granulated kelp. Fold in eggplant, onion, garlic, and red pepper. Pour into prepared pan and then bake for 35 minutes. Remove from oven. Cool for 15 minutes, then unmold onto serving platter. Allow to cool for an hour. Serve with chopped fresh tomatoes mixed with olive oil and granulated kelp.

This recipe has been modified to reduce the calories from fats. The original recipe suggested three times the amount of oil and butter; it did not limit the saturated fat of the cream.

Description: "A kind of quiche poured into a springform pan lined with the peel of baked eggplant."

NOTES : Dr. Heinermans Observation: "The use of cardamom can reduce intolerances to wheat and milk. Use this powdered spice in any dish that calls for wheat or milk products."

Ive lots of eggplant recipes and little time to try them. This one could be attractive: a kind of quiche in a spring form pan lined with the peels from baked eggplant. Colorful. And aromatic- it uses cardamom - one of my favorite spices.

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