Clauson'S Eggplant Gateau With Red And Yellow Peppe

Name: Clauson'S Eggplant Gateau With Red And Yellow Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gateau:; 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; Yellow pepper coulis:; 1 teaspoon butter; 1 tablespoon chopped shallots; 2 thyme sprigs; 1 garlic clove, crushed; 3 cups vegetable broth; 2 1/4 cups chopped yellow pepper; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon tarragon pepper

Servings: persons

Gateau:
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
Yellow pepper coulis:
1 teaspoon butter
1 tablespoon chopped shallots
2 thyme sprigs
1 garlic clove, crushed
3 cups vegetable broth
2 1/4 cups chopped yellow pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon tarragon pepper
Red pepper coulis:
1 teaspoon butter
1 tablespoon chopped shallots
2 thyme sprigs
1 garlic clove, crushed
3 cups vegetable broth
2 1/4 cups chopped red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon tarragon pepper

1
Make the gateaux:
2
Cut 1 eggplant crosswise into 8 (1/4-inch thick) round slices. Cut second eggplant lengthwise into 8 (1/4-inch thick) oblong slices. Place all slices into a large bowl, pour milk over slices and let sit 5 minutes. Drain and pat dry with paper towels. Brush 1 tablespoon oil over the slices, and sprinkle with salt and pepper.
3
Place eggplant slices on a grill rack coated with cooking spray and grill 3 minutes per side, or until tender. Set aside.
4
Slice peppers lengthwise and discard seeds and membranes. Place peppers, skin sides up, on a baking sheet, flatten with a hand, and broil 15 minutes or until blackened. Place the peppers in a bag and seal; let sit for 10 minutes. Peel and discard skins. Coarsely chop peppers and set aside.
5
Bring 3 quarts of water to a boil in a large kettle; add spinach and cook 30 seconds. Drain well and let cool; squeeze spinach until barely moist, set aside.
6
Heat 1 teaspoon oil in a saucepan over medium heat. Add shallots and garlic, saute 2 minutes. Add chopped tomato, basil, pepper, salt, and sugar. cook 10 minutes, stirring occasionally.
7
Make coulis:
8
Melt butter in a saucepan over medium heat. Add shallots, thyme, garlic; saute 2 minutes. Add broth, yellow pepper, salt, and pepper; bring to a boil and cook 35 minutes or until reduced to 1 cup. Discard thyme, then puree yellow pepper mixture with vinegar.
9
Repeat with red pepper.
10
Place 1 round eggplant slice in the bottom of 4 greased 10-ounce ramekins. Line each side with two oblong eggplant slices/ Layer roast red pepper, spinach, tomato mixture, and yellow pepper mixture evenly among 4 ramekins; top with second round eggplant slice. Press firmly to pack.
11
Place ramekins on a baking sheet, bake at 250 for 20 minutes. Invert ramekins onto individual plates. Spoon 1 tablespoon yellow and red pepper coulis alternately around each gateau; top with chopped tomato and a basil sprig.

498

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 40 ingredients. The key ingredients include: Gateau:, 2 (1-pound) peeled eggplants, 2 cups skim milk, 1 tablespoon olive oil, and more.

Yes, Clauson'S Eggplant Gateau With Red And Yellow 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 Gateau With Red And Yellow Pepper Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions