Clausons Eggplant Gateau With Red And Yellow Pepper Coulis Recipes

Steps:

• Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
• Remove the dough from the packaging and let rest on a lightly floured surface.
• In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
• Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
• In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
• In a small bowl add the remaining egg and 1 teaspoon water and beat well.
• Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
• Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
• Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

Steps:

• Preheat the oven to 425°F.
• Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
• Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
• Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
• Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
• Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
• Do Ahead
• Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• Make the gateaux: 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. Place eggplant slices on a grill rack coated with cooking spray and grill 3 minutes per side, or until tender. Set aside. 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. 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. 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. Make coulis: 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. Repeat with red pepper. 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. 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.