Best Clausons Eggplant Gateau With Red And Yellow Pepper Coulis Recipes

RED PEPPER COULIS

Red Pepper Coulis image

Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.

Provided by Geema

Categories Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
6 sweet red peppers, cored,seeded and cut into dice
12 cloves garlic, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 pinch red pepper flakes, to taste
salt and pepper
3 tablespoons finely chopped sun-dried tomatoes packed in oil
16 whole basil leaves

Steps:

Heat the oil in a large skillet over medium heat.
Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
Mix in the vinegar and sugar.
Add the red pepper flakes, salt and pepper to taste.
Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
Stir in the tomatoes and basil; simmer for 10 more minutes.
Serve hot.

RED BELL PEPPER COULIS

Red Bell Pepper Coulis image

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

Provided by SKAPINO

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

Steps:

Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g

EGGPLANT AND RED PEPPER BAKE

Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

PEPPER COULIS

Pepper Coulis image

Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months. Serve with Recipe #460419

Provided by Annacia

Categories Sauces

Time 23m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 red bell pepper (or yellow about 10 oz.)
1 tablespoon water
1 teaspoon olive oil, salt to taste
cayenne pepper

Steps:

Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry.
Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total.
Let cool.
With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor.
Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth.
Add salt and cayenne to taste.
If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.