| 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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