Clauson's Eggplant Gateau

Recipe Ingredients

2		Peeled eggplants - (1-pound)
2 cups	474ml	Skim milk
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Salt
		Vegetable cooking spray
1		Red bell pepper (large)
1		Yellow bell pepper (large)
6 cups	240g / 8.5oz	Spinach leaves
1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Chopped shallots
1		Garlic - crushed
1 cup	62g / 2.2oz	Chopped tomato
1 1/2 teaspoons	7.5ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Salt
1		Sugar
		Yellow bell pepper coulis
		Red bell pepper coulis
4 teaspoons	20ml	Chopped tomato
4		Basil sprigs
		***INGREDIENTS FOR YELLOW BELL PEPPER COULIS***
1 teaspoon	5ml	Margarine
1 tablespoon	15ml	Chopped shallots
2		Thyme sprigs
1		Garlic - crushed
3 cups	711ml	Low-salt chicken broth
2 1/4 cups	328g / 11oz	Chopped yellow bell pepper
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1 tablespoon	15ml	Tarragon vinegar
		Ingredients for red pepper coulis
1 teaspoon	5ml	Margarine
1 tablespoon	15ml	Chopped shallots
2		Thyme sprigs
1		Garlic - crushed
3 cups	711ml	Low-salt chicken broth
2 1/4 cups	328g / 11oz	Chopped red bell pepper
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1 tablespoon	15ml	Balsamic vinegar

Recipe Instructions

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 250F for 20 minutes. Yield: 4 servings.

INSTRUCTIONS FOR Yellow Bell Pepper Coulis: Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.

INSTRUCTIONS FOR Red Bell Pepper Coulis: Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.

Source:
Cooking Light, Sept. 1995, page 120

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