|
|
|
|
serves: 6
2
medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5
medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and
pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped
fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
1 cup
roasted
red
pepper coulis
Peel eggplants. Cut into halves lengthwise. Slice
across and sprinkle with lemon juice. In a microwavable dish, combine
eggplants, onion, garlic and olive oil. Microwave on high for 6 to 8 minutes or
until eggplants are tender. Season with salt and pepper, Tabasco
jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in
water. Let set for 5 min. Melt over low heat, and stir into the warm eggplant
mixture. Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper
coulis.
