Preparation

• 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 min. 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 minutes. 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