With its use of fresh vegetables and Mediterranean flavors, recipes from the Provence region in the south of France are wonderful to experiment with in the spring and summer. Since ratatouille can be served hot or cold, you don’t even need to heat up your leftovers! More French Provençal recipes to try Leftovers refrigerate really well and are almost better the second day after the flavors of the herbs have had time to really infuse the veggies. But we do find that this baked ratatouille, with it’s elegant presentation, is best served the day it is made. Ratatouille is a dish that is typically great to make ahead. Add in Italian seasoning, onion powder, salt and pepper. Once hot, add minced garlic and stir for 1-2 minutes. (bite sized) Heat a large skillet over medium heat. It is also a wonderful dish to serve as a meal in itself over pasta, rice, or polenta, with some crusty bread, or as a filling for savory crepes. Chop eggplant, squash and zucchini into about 2 inch pieces. It does make a great side dish to go along with a grilled meat or fish, making it the perfect late summer dish, when all the produce is ripe. (And some even swear that it’s better second day.) It can be served as an appetizer, main dish, or side dish. Ratatouille is an incredibly versatile dish. If you’re not a fan of the texture of the skin, then for the more stew-like versions of ratatouille, you may wan to think about peeling your eggplant. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. But, that’s because we like the added texture it gives to the stew. Eggplant Did you say ratatouille All of the key ingredients for ratatouille are available fresh and local in mid summer tomatoes, onions, zucchini, bell. Position racks in the top and bottom thirds of the oven and heat the oven to 400☏. Honestly, even when we make other versions of ratatouille, we never peel our eggplant.
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EGGPLANT RATATOUILLE SKIN
We find that the purple eggplant skin gives a nice contrast to the zucchini and summer squash. Some recipes recommend it, other’s don’t.įor our layered ratatouille today, we don’t advise peeling the eggplant. Should you peel eggplant for ratatouille? Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture.
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Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
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Spread tomato paste into the bottom of a 10x10-inch baking dish. This is the perfect dish to serve at a dinner party, whether as a side or as a vegetarian main dish. Preheat the oven to 375 degrees F (190 degrees C). What we love about this layered baked ratatouille is that, for such a simple dish, it looks so fun and elegant. We can’t get enough of this combination of ingredients, and whether they’re stewed, sauteed, or baked in the oven, the results are still delicious. Prep your ingredients before you start peel and cut the onions into wedges, then peel and finely slice the garlic.
EGGPLANT RATATOUILLE MOVIE
Ratatouille is a great meal by itself, but it’s divine when accompanied by rice or potatoes and French bread.The concept of a more elegant presentation of ratatouille has been popularized by fancy French restaurant chefs and the 2007 Disney-Pixtar movie of the same name. Well, you prepare ratatouille like this, slice tomatoes, onions, zucchini, eggplant, bell peppers, add bits of herbs de provence and a little basil: sautee all in olive oil. What sets apart the various ratatouille-ish treatments are the choice of vegetables, the size and shape of the cuts, and the method of cooking. Tomato is added in direct proportion to the cook’s tastes. The dish gets its name from the French touiller which means to stir, and from a French Army slang word “rat” which means chunky stew. Typically but not exclusively ratatouille consists of roughly equal amounts of eggplant, zucchini and bell pepper, flavored with onion, garlic and herbs. Which brings us to ratatouille, the traditional French Provencal veegetable stew. If you are looking up eggplant recipes in the cookbook, you might find them under ‘aubergine,’ the British name for eggplant, and that name comes from the French name for eggplant which is–what else–‘aubergine.’
![eggplant ratatouille eggplant ratatouille](https://bytherecipes.com/wp-content/uploads/2020/02/Eggplant-Ratatouille.jpg)
Whatever variety you choose, the freshest eggplant should have a shiny skin and should be firm to the touch, not spongy. When you think of eggplant, you think first of the oval, black-skinned cultivar known as ‘Black Beauty.’ That is the classic eggplant with its rich, complex flavor and firm texture even after cooking.īut don’t ignore the other eggplants out there: Japanese and Chinese eggplant cultivars, such as ‘Little Fingers’ and ‘Pingtung Long’–slimer and more elongated that ‘Black Beauty’, and the white skinned cultivars such as ‘Caspar’ and ‘Easter Egg.’ All of the key ingredients for ratatouille are available fresh and local in mid summer tomatoes, onions, zucchini, bell peppers and, of course, eggplant.