Ratatouille Salad Recipe
The ratatouille salad is an adpataion of the classic ratatouille into salad form. Made simply with eggplants onions, bell peppers and tomatoes, this salad recipe can be served as a filling vegetarain meal for lunch or dinner.
Ingredients
| Eggplants | 2 | |
| Coarse salt | 1 Teaspoon (Leveled) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1 onion, peeled and chopped | ||
| 1 large red pepper, seeded and cut into small pieces | ||
| 4 tomatoes, peeled and chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Coriander seeds | 12 | |
| Chopped basil or parsley | ||
Directions
Wipe the eggplants, cut into 1/2 inch squares and put into a colander.
Sprinkle with coarse salt and leave to drain.
Heat some of the oil in a skillet and saute the onion for about 10 minutes or until it begins to soften.
Add a little more oil, put in the eggplant and red pepper, cover and simmer for 30 -40 minutes.
Add tomatoes, garlic and coriander, and continue to cook until the tomatoes are soft and mushy, adding a little more oil if necessaty.
Adjust the seasoning, then chill.
Drain off any excess oil and sprinkle with basil or parsley.
Sprinkle with coarse salt and leave to drain.
Heat some of the oil in a skillet and saute the onion for about 10 minutes or until it begins to soften.
Add a little more oil, put in the eggplant and red pepper, cover and simmer for 30 -40 minutes.
Add tomatoes, garlic and coriander, and continue to cook until the tomatoes are soft and mushy, adding a little more oil if necessaty.
Adjust the seasoning, then chill.
Drain off any excess oil and sprinkle with basil or parsley.
Chef
