Ratatouille Caviar
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 160.2
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 8.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.1 g
- Protein: 2.3 g
View full nutritional breakdown of Ratatouille Caviar calories by ingredient
Introduction
Another impressive way to serve ratatouille.Pretty much, it took it from my recipezaar thingy. Another impressive way to serve ratatouille.
Pretty much, it took it from my recipezaar thingy.
Number of Servings: 6
Ingredients
-
1 vidalia onion, diced
4 garlic cloves, crushed
2 zucchini, diced
1 medium sized eggplant, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 roma tomatoes, pulp and seed removed, diced
1/4 cup extra-virgin olive oil
4 fresh thyme sprigs
salt and pepper
Directions
Makes 6 servings, approx
You have to make a brunoise cut to make the impressive look it should have. So have a pretty sharp santoku or chef knive and dice it up in 2 mm dices.
If not it's still ok. Just make regular cuts.
In order to taste proper, vegetables have to be sautéed separatly. Eggplant taste like poop if its boiled. Take a small pan, and start sautéeing the onions and the garlic in some olive oil.
When they are slightly browned, add to a pot.
In the same pan, cook all the vegetables (except for the tomato) separatly, until they are slightly colored (we call that The Maillard Reaction!).
Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes).
Taste, then season to your taste, If it's going to be served cold, add a little bit more salt.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYNOODLE.
You have to make a brunoise cut to make the impressive look it should have. So have a pretty sharp santoku or chef knive and dice it up in 2 mm dices.
If not it's still ok. Just make regular cuts.
In order to taste proper, vegetables have to be sautéed separatly. Eggplant taste like poop if its boiled. Take a small pan, and start sautéeing the onions and the garlic in some olive oil.
When they are slightly browned, add to a pot.
In the same pan, cook all the vegetables (except for the tomato) separatly, until they are slightly colored (we call that The Maillard Reaction!).
Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes).
Taste, then season to your taste, If it's going to be served cold, add a little bit more salt.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYNOODLE.