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

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
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 overeggplant
slices, and let stand 5 minutes. Drain in a colander, and pateggplant
slices dry with paper towels.Brush 1 tablespoon oil over eggplant
slices, and sprinkle the sliceswith 1/4 teaspoon black pepper and 1/8
teaspoon salt.Prepare grill. Place eggplant slices on grill rack coated
with cookingspray, and grill 3 minutes on each side or until tender.
Set aside.Cut red and yellow bell peppers in half lengthwise; discard
seeds andmembranes.Place the peppers, skin sides up, on a foil-lined
baking sheet; flattenwith hand. Broil 15 minutes or until blackened.
Place the bell peppersin 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, andcook 30 seconds. Drain well, and let cool.
Squeeze spinach until barelymoist; set aside.Heat 1 teaspoon oil in a
saucepan over medium heat. Add shallots andgarlic, and saute 2 minutes.
Add 1 cup chopped tomato, chopped basil,1/4 teaspoon black pepper, 1/8
teaspoon salt, and sugar, and cook 10minutes, 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 2oblong eggplant slices. Layer roasted red bell pepper,
spinach, tomatomixture, and roasted yellow bell pepper evenly among
ramekins; top withremaining 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 saucepanover medium heat. Add shallots, thyme, and
garlic; saute 2 minutes. Addbroth, bell pepper, salt, and black pepper;
bring to a boil, and cook 35minutes or until reduced to 1 cup. Discard
thyme. Place bell peppermixture and vinegar in a blender; process until
smooth. Yield: 1 cup.INSTRUCTIONS FOR Red Bell Pepper Coulis: Melt
margarine in a saucepanover medium heat. Add shallots, thyme, and
garlic; saute 2 minutes. Addbroth, bell pepper, salt, and black pepper;
bring to a boil, and cook 35minutes. Discard thyme. Place bell pepper
mixture andcontinued 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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