Clauson'S Eggplant Gàteau With Red And Yellow Bell

Name: Clauson'S Eggplant Gàteau With Red And Yellow Bell Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 teaspoons chopped tomato; 4 basil sprigs

Servings: persons

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
4 teaspoons chopped tomato
4 basil sprigs

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.", "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 250u00b0 for 20 minutes. Invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gateau, using 1 tablespoon for each ""pool"" of sauce; top each with 1 teaspoon chopped tomato and a basil sprig."]

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 (1-pound) peeled eggplants, 2 cups skim milk, 1 tablespoon olive oil, 1/4 teaspoon pepper, and more.

Yes, Clauson'S Eggplant Gàteau With Red And Yellow Bell Pepper Coulis falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clauson'S Eggplant Gàteau With Red And Yellow Bell Pepper Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions