Stuffed eggplants with ratatouille and walnuts
Lately, Mondays are on the net #meatlessMonday ; this is my proposal: stuffed eggplants with ratatouille and walnuts, a recipe which we felt in love since they look quite tempting and do not take so much preparation. q
You may add some California Walnuts to your ratatouille although it could be pinenuts or any other nut that you fancy. The brunoise in your ratatouille should be as tiny as you can and a touch of basil gives it a nice taste.
So, would you like to join in on these #meatlessMonday ? By the way, do you agree with the World Health Organization with the polemic of manufactured meat?
Stuffed eggplants with ratatouille and walnuts
I hope you enjoy preparing this stuffed eggplants with ratatouille and walnut as I did. Remember! #meatlessMonday :-D.
4 medium size eggplants
1 big tomato
1 white pepper (Italian pepper)
½ red pepper
1 zucchini
1 medium onion
ground California walnuts
How to prepare stuffed eggplants with ratatouille and walnuts?
Slice the eggplants in layers of 0.5 cm (0.2 inches) without cutting them till the end. Leave the peduncle to keep the eggplant united. Wrap them in foil and roast them at 350º F for 20 minutes. In the meantime cut the vegetables in brunoise and sauté them in a plan with olive oil. First of all, confit the onion, then add the peppers. Allow them to be cooked and finally, the tomato and zucchini. Season and leave in medium heat until you get a ratatouille. Stuff every layer of the eggplant with the ratatouille, dusting them as well with ground walnuts to give your dish a crunchy taste. Serve cold or hot.
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El chef |
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Manu CatMan |
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