Recipe: Yummy Aubergine and ratatouille rolls

Aubergine and ratatouille rolls. Rachel Roddy recipes: Plump, velvety aubergines are now in season. Grill to golden perfection and roll into little flavour-packed parcels for a satisfyingly savoury Sicilian treat. After washing the aubergine cut in half length-ways.

Aubergine and ratatouille rolls Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate. For the sauce, heat the olive oil in a pan and add the Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Ratatouille är en klassisk fransk grönsaksröra och namnet ratatouille kommer ursprungligen från det franska ordet touiller som just betyder "att röra om". You can cook Aubergine and ratatouille rolls using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Aubergine and ratatouille rolls

  1. It’s of x aubergines.
  2. Prepare of x courgette.
  3. Prepare of x red onion.
  4. It’s of x cloves garlic.
  5. Prepare of x plum tomatoes.
  6. It’s of x bell peppers.
  7. It’s of x tbsp chopped parsley and basil.
  8. It’s of x tbsp olive oil.
  9. You need of salt and pepper.

Aubergine har en mild och god smak och är en vanlig ingrediens i ratatouille. Download preview. aubergine, background More similar stock images. Rolls of galvanized metal sheets, steel chicken wire mesh, and p. Now place them in a colander and mix them.

Aubergine and ratatouille rolls instructions

  1. Dice to about 1/2 cm all vegetables apart from the aubergine which will be used to wrap.
  2. 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.
  3. 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.
  4. 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..
  5. 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..
  6. 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..
  7. Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate..
  8. These screen shots were taken from my youtube video, feel free to check it out https://www.youtube.com/watch?v=EGGLw53LPXI.
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AUBERGINE and RATATOUILLE TOWERS. with crunchy cheese breadcrumb topping. A great way to use summer vegetables😀. Our best, easy, ratatouille recipe is packed with tomatoes, aubergine, courgettes and red pepper. Serve it with crusty sourdough for a family meal. Try this classic recipe or check out our Turkish twist.

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