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Recipe Name: Clauson's Eggplant Gateau With Red And Yellow Bell Pepp P Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Peeled eggplants, 1-pound
2 Cup(s) Skim milk
1 Tablespoon(s) Olive oil
1/4 Teaspoon(s) Pepper
1/8 Teaspoon(s) Salt
Vegetable cooking spray
1 Red bell pepper
1 Yellow bell pepper
6 Cup(s) Spinach leaves
1 Tablespoon(s) Chopped shallots
1 Clove garlic, crushed
1 Cup(s) Chopped tomato
1 1/2 Teaspoon(s) Chopped fresh basil
1/4 Teaspoon(s) Black pepper
1 Dash(s) Sugar
Yellow Bell Pepper Coulis
Red Bell Pepper Coulis
4 Basil sprigs
1 Teaspoon(s) Margarine
2 thyme sprigs
3 Cup(s) Low-salt chicken broth
2 1/4 Cup(s) Chopped yellow bell pepper
1 Tablespoon(s) Tarragon vinegar
2 1/4 Cup(s) Chopped red bell pepper
1 Tablespoon(s) Balsamic vinegar
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 2.5mg
Sodium: 727.4mg
Potassium: 1154.1mg
Carbohydrates: 34.7g
Fiber: 7.6g
Sugar: 15.6g
Protein: 9.7g


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