Clauson's eggplant gateau with red and yellow bell pepp pt 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
vinegar in a blender; process until smooth. Yield: 1 cup.
Per serving: 273 Calories; 8g Fat (21% calories from fat); 28g Protein; 42g Carbohydrate; 2mg Cholesterol; 1195mg Sodium NOTES : Although the recipe took our Test Kitchens about 3 hours to prepare, the gateau can be assembled in advance and heated just before serving. The coulis can also be prepared ahead of time. To serve, invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gateau, using 1 tablespoon for each "pool" of sauce; top each with 1 teaspoon chopped tomato and a basil sprig.
Recipe by: Cooking Light, Sept. 1995, page 120 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.