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Aug 14, 2013 14:57:13   #
nana's cookies
 
Nina Weddle Tullis wrote:
I had a great recipe for ratatouille but lost it. If you have an easy one I would love a copy of yours. Mine was egg plant, squash, onions, garlic and tomatoes and all were fresh from the garden. Thanks.
9a


Yes, will you share your recipe with all of us? Thanks
 
Aug 14, 2013 17:03:54   #
gma11331 (a regular here)
 
For ratatouille I sauté sliced zucchini lightly, as well as the eggplant (sliced and cut into medium-sized pieces) in olive oil; put in pot with fresh tomatoes, garlic, sliced onion and sometimes green pepper and let it simmer and form its own juice from the veggies. Very easy.
Aug 14, 2013 17:34:16   #
wickedangel
 
put some seasoning on it and grill an eggplant burger!
Aug 14, 2013 17:38:57   #
boring knit
 
Jackyv wrote:
I slice thinly and lightly spray with olive oil and bake in the oven and then use them instead of lasagna sheets. I also like them stuffed with minced chicken and lentils.


I've just discovered using pan fried flour coated aubergines in lasagne. Absolutely delicious
Aug 14, 2013 21:01:43   #
kathleenTC (a regular here)
 
Try Baba-ganosh, made from roasted eggplant and tahini - YUMMY!!!

http://www.davidlebovitz.com/2008/07/baba-ganosh/
Aug 14, 2013 22:52:54   #
peinture19.
 
I have a very refreshing recipe. I grill the eggplants in the oven or in a barbecue and peel the dark skin. I cut it into small slices (it becomes somewhat smoochy), I remove as much seeds as I can (after grilling) from the female. Then I add 3 or 4 tbsp of white vinegar and mix it well with the eggplants until absorption (takes a couple of seconds). After that , I sprinkle with garlic (powder or better diced fresh) and add salt and olive oil. I leave it to chill in the fridge for 15 to 30 minutes before serving.
You can decorate it with olives, tomatoes, eggs and parsley if you want.

This recipe is originated from south Algeria, a region called Mzab, where it is very hot in summer and winter is our summer without the heat weaves.
A friend of my DH gave it to him and since I made it, everybody liked it even my DH who is not very fond on eggplants.
 
Aug 14, 2013 23:56:53   #
gma11331 (a regular here)
 
I didn't know there were male and female eggplants! Only the females have seeds? Guess that makes sense but I never really examined their innards....
Aug 15, 2013 00:44:49   #
Nina Weddle Tullis
 
gma11331 wrote:
For ratatouille I sauté sliced zucchini lightly, as well as the eggplant (sliced and cut into medium-sized pieces) in olive oil; put in pot with fresh tomatoes, garlic, sliced onion and sometimes green pepper and let it simmer and form its own juice from the veggies. Very easy.


I could not even remember how to start the ratatouille. I have written your instructions down and plan on making one tomorrow. I will go to our Farmers Market Grocery store and purchase the egg plant. The rest will come from our garden. thank you.
9a
Aug 15, 2013 04:57:46   #
Ozzie Jane
 
Ratatouli is the healthiest option as the veges are cooked in a tomatoe based sauce.
You roughly chop onion, green & red pimentos, zucchini and eggplant. Toss around in a little oil. Add 2-3 chopped garlic. Add 1 or 2 cans of diced tomatoes. Add chopped mint and half a bunch of basil. 1 tablespoon of white balsamic vinegar, 2 teaspoons of brown sugar, salt & pepper to taste. Stir to combine. Put lid on pan and simmer for about 20 minutes or until veges are soft (not mushy!) a little crunch is OK. Optional - add some chilli to give it a zing. Or, some chopped olives - 6-8 (green or calamata). Serve hot or cold with BBQ meat or as a side.
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