Clauson's Eggplant Gàteau with Red and Yellow Bell Pepper Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although the recipe took our Test Kitchens about 3 hours to prepare, the gâteaux can be assembled in advance and heated just before serving. The coulis can also be prepared ahead of time. Ingredients:
2 (1-pound) peeled eggplants |
2 cups skim milk |
1 tablespoon olive oil |
1/4 teaspoon pepper |
1/8 teaspoon salt |
vegetable cooking spray |
1 large red bell pepper |
1 large yellow bell pepper |
6 cups spinach leaves |
1 teaspoon olive oil |
1 tablespoon chopped shallots |
1 garlic clove, crushed |
1 cup chopped tomato |
1 1/2 teaspoons chopped fresh basil |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
dash of sugar |
yellow bell pepper coulis |
red bell pepper coulis |
4 teaspoons chopped tomato |
4 basil sprigs |
Directions:
1. 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.
2. Prepare grill. Place eggplant slices on grill rack coated with cooking spray, and grill 3 minutes on each side or until tender. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
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