| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Meats | Dutch | Appetizers | 4 | Servings |
INGREDIENTS
| 2 | Peeled eggplants, (1-pound) | |
| 2 | c | Skim milk |
| 1 | tb | Olive oil |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
| Vegetable cooking spray | ||
| 1 | lg | Red bell pepper |
| 1 | lg | Yellow bell pepper |
| 6 | c | Spinach leaves |
| 1 | ts | Olive oil |
| 1 | tb | Chopped shallots |
| 1 | Clove garlic, crushed | |
| 1 | c | Chopped tomato |
| 1 1/2 | ts | Chopped fresh basil |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 1 | ds | Sugar |
| Yellow Bell Pepper Coulis | ||
| Red Bell Pepper Coulis | ||
| 4 | ts | Chopped tomato |
| 4 | Basil sprigs | |
| 1 | ts | Margarine |
| 1 | tb | Chopped shallots |
| 2 | Thyme sprigs | |
| 1 | Clove garlic, crushed | |
| 3 | c | Low-salt chicken broth |
| 2 1/4 | c | Chopped yellow bell pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Tarragon vinegar |
| 1 | ts | Margarine |
| 1 | tb | Chopped shallots |
| 2 | Thyme sprigs | |
| 1 | Clove garlic, crushed | |
| 3 | c | Low-salt chicken broth |
| 2 1/4 | c | Chopped red bell pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Balsamic vinegar |
INSTRUCTIONS
YELLOW BELL PEPPER COULIS RED PEPPER COULIS 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 degrees 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 continued in part 2
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