Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Eggplant -- peeled and cubed
2 Teaspoons Salt
1 Garlic Clove -- minced
1 Red Bell Pepper -- minced
2 Teaspoons Olive Oil
1/4 Cup Stock -- defatted
4 Eggs -- beaten <<OR>>
Egg Substitute, Liquid
2 Teaspoons Fresh Chives -- minced
1 Cup Nonfat Yogurt -- plain
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.
