Ingredients
- 1 Eggplant -- peeled and diced
- 2 tablespoons butter
- Minced garlic
- olive oil
- Salt
- Pepper
- Parsley
- 1 pinch tarragon
- 1/4 cup dry white vermouth
- Custard:
- 3 large eggs -- blended with enough
- milk or cream to
- make 1 1/2 cups in
- all
- 3 tablespoons grated Swiss cheese
- 1 Prebaked shell
Directions
Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Add the vermouth and boil for 1/2 minute.
Strew eggplant in pie shell.
Pour custard into 1/8" of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.