Clauson's eggplant gateau with red and yellow bell pepp pt 1

4 Servings

Ingredients

Quantity Ingredient
2 Peeled eggplants, (1-pound)
2 cups Skim milk
1 tablespoon Olive oil
¼ teaspoon Pepper
⅛ teaspoon Salt
Vegetable cooking spray
1 large Red bell pepper
1 large Yellow bell pepper
6 cups Spinach leaves
1 teaspoon Olive oil
1 tablespoon Chopped shallots
1 Clove garlic, crushed
1 cup Chopped tomato
1½ teaspoon Chopped fresh basil
¼ teaspoon Black pepper
⅛ teaspoon Salt
1 dash Sugar
Yellow Bell Pepper Coulis
Red Bell Pepper Coulis
4 teaspoons Chopped tomato
4 Basil sprigs
1 teaspoon Margarine
1 tablespoon Chopped shallots
2 Thyme sprigs
1 Clove garlic, crushed
3 cups Low-salt chicken broth
2¼ cup Chopped yellow bell pepper
⅛ teaspoon Salt
⅛ teaspoon Black pepper
1 tablespoon Tarragon vinegar
1 teaspoon Margarine
1 tablespoon Chopped shallots
2 Thyme sprigs
1 Clove garlic, crushed
3 cups Low-salt chicken broth
2¼ cup Chopped red bell pepper
⅛ teaspoon Salt
⅛ teaspoon Black pepper
1 tablespoon Balsamic vinegar

Directions

YELLOW BELL PEPPER COULIS

RED PEPPER COULIS

Cut 1 eggplant crosswise into 8 (¼-inch-thick) round slices.

Cut the other eggplant lengthwise into 8 (¼-inch-thick) oblong slices.

Place all of the eggplant slices in a large bowl; pour milk over eggplant slices, and let stand 5 minutes. Drain in a colander, and pat eggplant slices dry with paper towels.

Brush 1 tablespoon oil over eggplant slices, and sprinkle the slices with ¼ teaspoon black pepper and ⅛ teaspoon salt.

Prepare grill. Place eggplant slices on grill rack coated with cooking spray, and grill 3 minutes on each side or until tender. Set aside.

Cut red and yellow bell peppers in half lengthwise; discard seeds and membranes.

Place the peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place the bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 10 minutes. Peel and discard skins. Coarsely chop bell peppers, and set aside.

Bring 3 quarts water to a boil in a large Dutch oven. Add spinach, and cook 30 seconds. Drain well, and let cool. Squeeze spinach until barely moist; set aside.

Heat 1 teaspoon oil in a saucepan over medium heat. Add shallots and garlic, and saute 2 minutes. Add 1 cup chopped tomato, chopped basil, ¼ teaspoon black pepper, ⅛ teaspoon salt, and sugar, and cook 10 minutes, stirring occasionally.

Place 1 round eggplant slice in the bottom of each of 4 (10-ounce) ramekins coated with cooking spray. Line sides of each ramekin with 2 oblong eggplant slices. Layer roasted red bell pepper, spinach, tomato mixture, and roasted yellow bell pepper evenly among ramekins; top with remaining round eggplant slices, pressing firmly to pack.

Place ramekins on a baking sheet; bake at 250 degrees for 20 minutes.

Yield: 4 servings.

INSTRUCTIONS FOR Yellow Bell Pepper Coulis: Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.

INSTRUCTIONS FOR Red Bell Pepper Coulis: Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes.

Discard thyme. Place bell pepper mixture and continued in part 2

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