Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Japanese eggplants 1 lg Yellow bell pepper, chopped
Olive oil spray 1 lb Zucchini, diced
1 ts Mustard seeds 3/4 lb Tomatoes, peeled, seeded
1 1/2 tb Olive oil -- chopped
1 ts Fennel seeds 2 tb Tomato paste
1/4 ts Red pepper flakes, crushed 1 1/2 tb Cornstarch
1/2 c Fennel bulb, chopped 1/3 c Cilantro, chopped
1 lg Red bell pepper, chopped Salt

-----------------------TOMATO COULIS----------------------------
6 ea Tomatoes, peeled, seeded 1/2 ts Marjoram
-- chopped 1/4 ts Salt
1 ea Chili pepper 1 ts Olive oil
1 ts Coriander

Preheat broiler. Remove eggplant caps cut off a slice lengthwise
on both sides. Cut centre portion into lengthwise slices 1/4" thick;
you need 25 slices. Cut remaining eggplants end slices into 1/2"
dice steam till tender. Set aside.

Generously spray oil on both sides of eggplant slices. Broil them
about 3" from the heat source until lightly browned, 3 to 4 minutes
per side. Line a 9 1/2" savarin or 9 X 4 X 3-inch loaf pan with
plastic wrap spray with olive oil. Line pan with eggplant slices,
plassing them crosswise, with the thick ends resting on the outer
edge. Overlap the slices slightly so none of the pan is visible. Trim
slices level with the inside rim of the pan.

Place mustard seeds in a pan saute. covered, till they pop. Add
olive oil, fennel seeds pepper flakes. Cook briefly stir in
fresh fennel, pepper zucchini. Reduce heat to low, cover ,
stirring occasionally, cook for about 15 minutes.

Stir in tomatoes, steamed eggplant, tomato paste cornstarch cook
for 3 to 4 minutes. Add cilantro season with salt. Transfer
mixture to the lined pan; even the top cool for 30 minutes. Cover
refrigerate for at least 3 hours, preferably overnight.

About 1/2 hour before serving, invert savarin onto a serving platter.
Just befroe serving, remove wrapper spray savarin with oil. Spoon
coulis around outside slice with a sharp serrated knife.

TOMATO COULIS: Combine all ingredients except oil in a large saucepan
bring to a boil. Reduce heat to low, partially cover simmer for
30 minutes. Remove chili pepper process remaining ingredients for 2
minutes. Pass through a fine strainer into a pan, swirl in the oil
rewarm before serving.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 08-21-95

Browse by categories