EGGPLANT CAVIAR MOLDS
2 medium eggplants
2 teaspoons lemon
1 medium sliced onion
5 medium garlic cloves, sliced
teaspoon olive oil
to taste salt and pepper
1/2 cup chopped fresh basil
1 envelop unflavored
1/4 cup cold water
1 cup roasted red pepper coulis (see recipe
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.
mixture in small ramekin dishes or molds. Refrigerate until set. Unmold on cold
plate. Serve with cold tomato coulis or red red pepper coulis.
Makes about 1 cup
2 red bell peppers
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.
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.