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Practical Method to Preparing Extraordinary Aubergine and ratatouille rolls

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Aubergine and ratatouille rolls

We hope you got benefit from reading it, now let's go back to aubergine and ratatouille rolls recipe. To make aubergine and ratatouille rolls you only need 9 ingredients and 8 steps. Here is how you cook it.

To make an unforgettable Aubergine and ratatouille rolls, below are the components required:

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

After preparing the materials, now you are good to make your tasty Aubergine and ratatouille rolls by following the guidances below:

  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.

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'! 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. Brush the aubergine rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Franse ratatouille van aubergine, courgette, rode ui, camembert, aardappelschijfjes en kruiden. frans hoofdgerecht Ratatouille is een bekende Franse groentestoof. Ratatouille är en klassisk fransk grönsaksröra och namnet ratatouille kommer ursprungligen från det franska ordet touiller som just betyder "att röra om".

Recipe : Aubergine and ratatouille rolls

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