Clauson's Eggplant Gàteau with Red and Yellow Bell Pepper Coulis Recipe
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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° for 20 minutes. Invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gâteau, using 1 tablespoon for each pool of sauce; top each with 1 teaspoon chopped tomato and a basil sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.02 Kcal (745 kJ) | ||
| Calories from fat | 41.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 7% | |
|---|---|---|---|
| Cholesterol | 2.47mg | 1% | |
| Sodium | 260.62mg | 11% | |
| Potassium | 1173.13mg | 25% | |
| Total Carbs | 27.42g | 9% | |
| Sugars | 19.18g | 77% | |
| Dietary Fiber | 9.11g | 36% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 84.9mg | 142% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.6mg | 148% | |
| Calcium | 330.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 33.77 Kcal (141 kJ) | ||
| Calories from fat | 7.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 7% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 49.44mg | 11% | |
| Potassium | 222.55mg | 25% | |
| Total Carbs | 5.2g | 9% | |
| Sugars | 3.64g | 77% | |
| Dietary Fiber | 1.73g | 36% | |
| Protein | 1.52g | 16% | |
| Vitamin C | 16.1mg | 142% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5mg | 148% | |
| Calcium | 62.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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