Clauson'S Eggplant Gateau With Red And Yellow Pepper Coulis

• 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.

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Taken from www.epicurious.com/recipes/member/views/clausons-eggplant-gateau-with-red-and-yellow-pepper-coulis-52300011 (may not work)