Recipe: Yummy Aubergine and ratatouille rolls

Aubergine and ratatouille rolls. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. 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.

This easy ratatouille without eggplant is a variation from the French recipe, using carrots, zucchini, squash, onion, garlic, honey, peppers and spices. De ratatouille kan zowel warm als koud geserveerd worden met bijvoorbeeld stokbrood. After washing the aubergine cut in half length-ways. You can Have Aubergine and ratatouille rolls using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Aubergine and ratatouille rolls

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

As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Toss the salad leaves with the tomatoes and roasted chickpeas. Serve with the dressing and extra lemon wedges for squeezing over. Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.

Aubergine and ratatouille rolls step by step

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.

Brush the aubergine rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Now place them in a colander and mix them. Franse ratatouille van aubergine, courgette, rode ui, camembert, aardappelschijfjes en kruiden. frans hoofdgerecht Ratatouille is een bekende Franse groentestoof. One of the things I love most about Southern California summers is the abundance of. Een heerlijk recept voor klassieke ratatouille: licht goudbruin gebakken blokjes courgette, aubergine, paprika en ui in een zoete Provençaalse tomatensaus.