Eggplant Involtini With Grilled Ratatouille Recipe 475 Recipes

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GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE



Eggplant Involtini with Fresh Tomato Sauce image

Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h40m

Number Of Ingredients 20

2 large eggplants (about 2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup dried currants
Boiling water, for soaking
6 ounces fresh mozzarella
1/2 cup full-fat ricotta
2 ounces feta, crumbled
1/4 cup pine nuts, toasted and roughly chopped
Pinch of ground cinnamon
1 tablespoon fresh oregano or marjoram, finely chopped
1/2 cup packed fresh parsley leaves, finely chopped
1/2 cup fresh breadcrumbs
1 large egg, whisked
1/4 cup extra-virgin olive oil, plus more for drizzling
Vegetable oil, for brushing
Fresh basil leaves and crusty bread, for serving (optional)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 pounds tomatoes, coarsely chopped
Kosher salt (we use Diamond Crystal) and freshly ground pepper

Steps:

  • Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
  • Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
  • Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
  • Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
  • Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
  • Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
  • Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.

ROASTED VEGGIE RATATOUILLE (FRANCE)



Roasted Veggie Ratatouille (France) image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
  • Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
  • Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

INVOLTINI



Involtini image

This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling. Best of all, the eggplant can be grilled and the filling can be made in advance, and then assembled about half an hour to an hour before serving. Enjoy the rolling up: It's like basket-weaving, only more useful.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
3/4 cup olive oil, or as needed
8 ounces feta cheese, crumbled
1/2 cup pine nuts
1/3 cup raisins, soaked in hot water for 10 minutes until plump, then drained
1/4 cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 1/2 teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 1/2 cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

Steps:

  • Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
  • In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
  • Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
  • Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
  • Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 62 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 20 grams, Sodium 1191 milligrams, Sugar 19 grams, TransFat 0 grams

EGGPLANT INVOLTINI WITH GRILLED RATATOUILLE RECIPE - (4.7/5)



Eggplant Involtini with Grilled Ratatouille Recipe - (4.7/5) image

Provided by ROBandSEAN

Number Of Ingredients 25

More ∨
Involtini
2 cups raw cashews (10 ounces)
1 teaspoon nutritional yeast
1/2 cup water
1/4 cup pitted kalamata olives, finely chopped
Salt and freshly ground pepper
Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
Extra-virgin olive oil, for brushing
Ratatouille
1 pound tomatoes, sliced crosswise 1/2 inch thick
2 medium red onions, sliced crosswise 1/2 inch thick
4 Italian frying peppers
1 eggplant (1 pound), sliced crosswise 1 inch thick
2 small zucchini (1 pound), halved lengthwise
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 bay leaf
1 teaspoon chopped thyme
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine
1/2 cup water
1/2 cup shredded basil
Harissa, for serving

Steps:

  • 1. In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper. 2. Light a grill. Brush the eggplant slices (there should be about 24) with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice. Roll into tight cylinders. Cover with plastic wrap. 3. Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant and zucchini. Transfer the grilled tomatoes to a blender and puree until smooth. 4. Peel, seed and dice the peppers and chop the onions. Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano. Cook over moderately high heat until tender, 5 minutes. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil. 5. Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away. Make Ahead The involtini and ratatouille can be refrigerated separately for up to 2 days.

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