Ratatouille
Heat 1 tablespoon olive oil in a large saucepan. Cook onions and garlic until softened. Add chilli flakes, coriander, cumin and cinnamon and cook a further 2 minutes or until fragrant. Add passata and simmer 10 minutes or until reduced by a ... [... more]
Australian Womens Weekly |
The Ritz's baked ratatouille
Preheat oven to 180°C. Separately put each vegetable into a bowl in turn, dash with a little oil and turn them over with your hands so they are evenly coated. Put some pieces of non-stick baking paper on a baking tray, pull up the sides a bit and ... [... more]
Australian Womens Weekly |
Ratatouille
Place eggplant and zucchini into 2 separate bowls, and lightly salt with the coarse sea salt. Place in colanders and allow to drain for thirty minutes. Pat dry with paper towel. Heat 2 tablespoons of the oil and saute onions over a medium low ... [... more]
Australian Womens Weekly |
Ratatouille
Place eggplant in large colander; sprinkle eggplant with salt and stand 20 minutes while you prepare the remaining ingredients. Heat 1 tablespoon olive oil in a large saucepan. Cook onion and garlic until softened; transfer to medium bowl. Heat ... [... more]
Australian Womens Weekly |
Red Eggplants
Most people would be familiar with the large, purple-black eggplant or aubergine (Solanum melongena) which is used to make delicious recipes like ratatouille and baba ganoush. If you shop around you'll also be able to find white skinned or ... [... more]
Burke's Backyard |
Catalan Aubergines/Eggplants
Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special! Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch). Heat the oil in a frying pan add the ... [... more]
International Vegetarian Union |
Roasted Ratatouille with Basil Aioli
Here are a few vegan French recipes that were in May's issue of Vegetarian Times in an article called "French Country Cuisine". In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic. Roast vegetables, [... more]
International Vegetarian Union |
Szechuan Ratatouille
Add onion, garlic and ginger and sauté over medium heat 5 minutes. Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are ... [... more]
International Vegetarian Union |
Ratatouille in Phyllo
Still had about a dozen sheets of phyllo left, so to use them up, I made this. Saute onion and garlic in same pan (should be some oil leftover from the zucchini/pepper) until golden, add tomatoes and seasonings. Saute for about 10 minutes, add ... [... more]
International Vegetarian Union |
Quick and Easy Quiche
This recipe is fantastic for showing how creative you can be with canned vegetables or even left over Ratatouille, Peperonata, or stir-fry! This dish is guaranteed to be a favourite that you will add to your repertoire! If you want a quick and ... [... more]
Nutrition Australia |
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