Did you see the movie Ratatouille? The name is a real food dish though and usually uses Eggplant. I love Eggplant as it is very versatile. One of the tricks is to salt it first and let it sit for awhile and then dab off the extra water that comes up. That will take away a bunch of the water inside the vegetable and make it better for frying , baking etc.
In Providence, RI, when I was young and we went out, I usually had Eggplant Paremesan and spaghetti. My wife makes Eggplant Parmesan for us.
Here is a recipe takeoff on it.
Also stuffed eggplant is different.
From Derrick Riches,
Your Guide to Barbecues & Grilling.
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This is a tasty grilled vegetarian recipe that is full of flavor and makes a delicious meal. Ratatouille is a traditional French Provincial made from the last things harvested from the garden.
* 1 eggplant, cut into 1/2 inch circles
* 1 zucchini, cut in half lengthwise
* 1 summer squash, cut in half lengthwise
* 1 medium onion, quartered
* 1 can stewed tomatoes
* 1/4 cup fresh parsley
* 1/4 cup fresh basil
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 1 teaspoon basil
* 1 teaspoon oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
Wash eggplant pieces and sprinkle with salt. Let sit for 30 minutes. Put 2 tablespoons of olive oil in a large resealable plastic bag. Add eggplant, zucchini and squash. Toss to coat all the pieces. Remove vegetables and add the onion.
Toss to coat. Preheat grill. Place eggplant, zucchini, squash and onion to grill. The onion might be handled more easily if it's on skewers. Grill onions about 10-12 minutes, turning about 3 times. Grill the remaining vegetables for 4-5 minutes on each side. Remove from grill and let cool. Cut eggplant into cubes and the other vegetables into thin slices. In a large sauce pan heat the garlic in 1 tablespoon of olive oil. Add remaining ingredients except for the fresh basil and heat on low for 30
Submitted by HOST JCOMM Aviva
(Recipe from Debra Wasserman's No Cholesterol Passover Recipes)
This is a relatively easy dish to prepare. Serve with mashed potatoes.
1/4 cup water
1 Tbs oil
3 ripe tomatoes, cubed
1 large zucchini, diced
1 small eggplant, peeled and cubed
1 large green pepper, diced
1 large onion, chopped
2-3 cloves garlic, minced
In large frying pan saute all the ingredients over medium heat. Reduce heat and simmer for 15 minutes. Serve warm. Serves 5-6.
1. 1 medium eggplant
2. 8 oz of ground lamb shoulder
3. 4 oz of feta cheese - crumbled
4. 1/2 Tbs of fresh rosemary - chopped
5. 1/4 tsp freshly grated nutmeg
6. 1 large egg - lightly beaten
7. Salt and pepper to taste
1. Pre-heat oven to 375 F
2. Place whole eggplant on a baking sheet and place in the oven for about 45 minutes
3. Let it cool and then slice it in half the long way and carefully remove the fruit with out piercing the skin. Discard as many of the seeds as possible too.
4. (That should give you 2 shells of eggplant to stuff )
5. Place the eggplant meat in a large mixing bowl and break it up as much as possible.
6. Add the lamb, rosemary, nutmeg, feta, salt and pepper and egg.
7. Mix throughly to combine.
8. Stuff have the mixture into each of the two eggplant shells
9. Place back on the baking sheet.
10. Return to the oven and bake for 35 minutes at 375F.
11. Raise to temperature to 450F for the next 5 minutes to brown up the top of the meat.
12. Remove from oven.
13. Let cool for 5 minutes
Recipe courtesy Juan-Carlos Cruz
Show: Weighing In
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.