RECIPE FOR RATATOUILLE WITH EGGPLANT RECIPES
RATATOUILLE RECIPE | CHEFDEHOME.COM
Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories.
Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.
If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!
So, let's get started and make Remy's Ratatouille!!
It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?
For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty?
Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special.
Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right?
If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting.
For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).
Ratatouille Movie and Ratatouille Recipe:
I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about.
Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!
Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.
Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!
Photo Credit: Disney / Pixar via disneyscreencaps.com
How to Make Ratatouille?
When I cook ratatouille for dinner at home.. I don't go that fancy. But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.
Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!! You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)
First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.
Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.
I do follow two things to ensure the veggies stay beautiful after cooking:
1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning.
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.
In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :)
PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.
How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?
Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!
Enjoy! -Savita
Updates:
If you love Ratatouille? I highly recommend trying:
1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.
2)Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free.
3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.
Provided by Savita
Categories Main Course Dinner Brunch
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 9.5" Pie Casserole
Number Of Ingredients 16
Steps:
- Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
- To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
- Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
- Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
- Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
- Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
Nutrition Facts : Calories 187 calories
RATATOUILLE RECIPE - NYT COOKING
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it’s worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it’s a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Provided by Melissa Clark
Total Time 3 hours
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don’t fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don’t worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that’s O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http//schema.org, Calories 262, UnsaturatedFatContent 18 grams, CarbohydrateContent 15 grams, FatContent 22 grams, FiberContent 6 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 361 milligrams, SugarContent 9 grams
More about "recipe for ratatouille with eggplant recipes"
RATATOUILLE RECIPE | BON APPéTIT
From bonappetit.com
Reviews 3.2
- Remove thyme bundle. Transfer to a serving platter and top with basil.
BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine french
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
RATATOUILLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine french
Calories 262 per serving
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that’s O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
RATATOUILLE IN THE CROCK POT RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 9 hours 30 minutes
Calories 139.2 per serving
- May freeze up to 6 weeks.
RATATOUILLE RECIPE | ALLRECIPES
From allrecipes.com
RATATOUILLE PROVENCALE RECIPE | ALLRECIPES
From allrecipes.com
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN DISH
From themediterraneandish.com
RATATOUILLE RECIPE | REAL SIMPLE
From realsimple.com
65 BEST EGGPLANT RECIPES: DIPS, ENTRéES, SIDE DISHES AND ...
From epicurious.com
SAUTEED EGGPLANT RECIPE (5 INGREDIENTS!) | WHOLESOME YUM
From wholesomeyum.com
CRUNCHY EGGPLANT PARMESAN RECIPE | ALLRECIPES
From allrecipes.com
RATATOUILLE RECIPE | REAL SIMPLE
From realsimple.com
EGGPLANT RECIPES | ALLRECIPES
From allrecipes.com
65 BEST EGGPLANT RECIPES: DIPS, ENTRéES, SIDE DISHES AND ...
From epicurious.com
