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