Clausons Eggplant Gateau with Red and Yellow Bell Pepp Pt 1 - BigOven 70471

Clausons Eggplant Gateau with Red and Yellow Bell Pepp Pt 1

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Top-ranked recipe named "Clausons Eggplant Gateau with Red and Yellow Bell Pepp Pt 1"

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Try this Clausons Eggplant Gateau with Red and Yellow Bell Pepp Pt 1 recipe, or contribute your own. "Chicken" and "Appetizers" are two tags used to describe Clausons Eggplant Gateau with Red and Yellow Bell Pepp Pt 1.


Ingredients

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YELLOW BELL PEPPER COULIS
2 1/4 c Chopped yellow bell pepper
Vegetable cooking spray
1 tb Chopped shallots
Yellow Bell Pepper Coulis
1 tb Tarragon Vinegar
1 tb olive oil
1/8 ts Salt
1 tb Chopped shallots
1 lg Red bell pepper
1 c Chopped tomato
RED PEPPER COULIS
2 1/4 c Chopped red bell pepper
1 tb Balsamic vinegar
2 c Skim milk
1/4 ts Pepper
1 lg Yellow bell pepper
1 Clove garlic, crushed
1/8 ts Salt
1/8 ts Salt
1/8 ts Black pepper
1 Clove garlic, crushed
1/8 ts Black pepper
1 1/2 ts Chopped fresh basil
Red Bell Pepper Coulis
2 Peeled eggplants, (1-pound)
1/4 ts Black pepper
4 Basil sprigs
1 tb Chopped shallots
1 ts Margarine
1 ts Margarine
6 c Spinach leaves
3 c Low-salt chicken broth
2 Thyme sprigs
1 Clove garlic, crushed
1/8 ts Salt
1 ts olive oil
1 ds Sugar
4 ts Chopped tomato
2 Thyme sprigs
3 c Low-salt chicken broth

Original recipe makes 4 Servings

Servings  

Preparation

Cut 1 eggplant crosswise into 8 (1/4-inch-thick) round slices. Cut the other eggplant lengthwise into 8 (1/4-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 1/4 teaspoon black pepper and 1/8 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, 1/4 teaspoon black pepper, 1/8 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

Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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