Aubergine and ratatouille rolls. Place the diced aubergine in a colander and sprinkle with salt. In a large pan heat the oil over medium-high heat. Add the onion, garlic and herbs and cook and stir for few minutes until the onion is translucent.
Given we are using many fresh vegetables and making a big pot in order to have leftovers for several meals, the majority of the prep time goes to slicing and cutting the vegetables. Today's recipe is for involtini di melanzane, or aubergine rolls, although you could stop after the grilling and simply eat the velvet slices as they are. If you are happy to roll, I suggest a. You can have Aubergine and ratatouille rolls using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Aubergine and ratatouille rolls
- You need 2 of x aubergines.
- Prepare 1 of x courgette.
- You need 1 of x red onion.
- Prepare 2 of x cloves garlic.
- It’s 3 of x plum tomatoes.
- It’s 2 of x bell peppers.
- Prepare 1 of x tbsp chopped parsley and basil.
- You need 2-3 of x tbsp olive oil.
- It’s of salt and pepper.
Heat the pan over medium heat. Stir in the cut-up eggplant, mushrooms, zucchini and salt; toss the vegetables with the onion mixture. A great ratatouille is like a chord in music, where each note is perfectly in tune and distinct, but where the sum of the notes is something grander and more nuanced than any of the individual parts. The combination of eggplant, tomatoes and zucchini shows the influence that Italian cuisine has had in this Mediterranean region.
Aubergine and ratatouille rolls instructions
- Dice to about 1/2 cm all vegetables apart from the aubergine which will be used to wrap.
- Remove the skins of the tomatoes, I prefer to insert a fork into the tomato and use my blow torch to blister and blacken the skin, this is then easy to remove. Alternatively blanch in boiling water for 15 – 20 seconds then refresh in cold water, the skin can be removed, and the flesh diced into concasse. keep the seeds for later.
- Heat a large pan with the olive oil, then add all of the diced vegetables except the tomato, season and gently sweat. Now slice the aubergine lengthways to around 4mm.
- The very outer slices of aubergine (black bits) should be diced the same as the other vegetables and added to the pan to cook. Arrange the sliced aubergine on a seasoned tray and drizzle with olive oil, this will remove some moisture and make the vegetable less bitter..
- Add the chopped tomato seeds to the sweating vegetables and cook for a minute or so. Then add the diced tomato petals, turn off the heat and stir in the chopped herbs, allow to cool..
- Heat a frying pan and use plenty of olive oil (the aubergines absorb a lot of oil) pan fry both sided of all the aubergine slices. when done arrange them on a tray and cover with cling film to keep them soft to roll. To build rolls, lay a slice of aubergine with the fat end towards you, spoon 1 soup/dessert spoon full at the same end..
- Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate..
- These screen shots were taken from my youtube video, feel free to check it out https://www.youtube.com/watch?v=EGGLw53LPXI.
The eggplant mixture can be made a day ahead of time and refrigerated, covered. To complete the casserole, heat the ratatouille in the oven or microwave until bubbly; top with the biscuit pieces and bake as directed. Made this twice, and I feel a few little tips makes this go from great to fabulous. First, use a lot of eggplant (use a large eggplant, not a small or medium) as this is the "top" flavor. Press the garlic rather than mince for a bold garlic flavor in the eggplant.