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EGGPLANT CAVIAR MOLDS
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 (see recipe
below)
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.
ROASTED
PEPPER COULIS
Makes about 1 cup
2 red bell peppers
3 teaspoons
olive oil
1 teaspoon white wine vinegar
coarse salt and pepper to taste
Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil.
Place them on a baking sheet and roast for 25 minutes or until almost charred.
Remove and place in plastic container with a lid to steam and cool.
When
cool enough to handle, push off the skins and remove stems and seeds. Place
peppers in food processor fitted with metal blade and puree along with the
vinegar, 1 teaspoon olive oil and 3 teaspoons water.
Season to taste.
