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Clauson's Eggplant Gàteau with Red and Yellow Bell Pepper Coulis

Yield 4 servings
Although the recipe took our Test Kitchens about 3 hours to prepare, the gâteaux can be assembled in advance and heated just before serving. The coulis can also be prepared ahead of time.


  • 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
  • Yellow Bell Pepper Coulis
  • Red Bell Pepper Coulis
  • 4 teaspoons chopped tomato
  • 4 basil sprigs

Nutrition Information

  • calories 259
  • caloriesfromfat 37 %
  • fat 10.6 g
  • satfat 1.9 g
  • monofat 5.1 g
  • polyfat 2.2 g
  • protein 11.4 g
  • carbohydrate 36.8 g
  • fiber 10.9 g
  • cholesterol 0.0 mg
  • iron 8.5 mg
  • sodium 516 mg
  • calcium 205 mg

How to Make It

  1. 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.

  2. Prepare grill. Place eggplant slices on grill rack coated with cooking spray, and grill 3 minutes on each side or until tender. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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° for 20 minutes. Invert ramekins onto individual plates. Spoon Yellow Bell Pepper Coulis and Red Bell Pepper Coulis alternately around each gâteau, using 1 tablespoon for each "pool" of sauce; top each with 1 teaspoon chopped tomato and a basil sprig.