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Aubergine and ratatouille rolls

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We hope you got insight from reading it, now let’s go back to aubergine and ratatouille rolls recipe. To make aubergine and ratatouille rolls you only need 9 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Aubergine and ratatouille rolls:
  1. You need 2 x aubergines
  2. Get 1 x courgette
  3. Use 1 x red onion
  4. Prepare 2 x cloves garlic
  5. Get 3 x plum tomatoes
  6. Prepare 2 x bell peppers
  7. Take 1 x tbsp chopped parsley and basil
  8. Provide 2-3 x tbsp olive oil
  9. Get salt and pepper
Steps to make Aubergine and ratatouille rolls:
  1. Dice to about 1⁄2 cm all vegetables apart from the aubergine which will be used to wrap
  2. Remove the skins of the tomatoes, I prefer to insert a fork into the tomato and use my blow torch to blister and blacken the skin, this is then easy to remove. Alternatively blanch in boiling water for 15 - 20 seconds then refresh in cold water, the skin can be removed, and the flesh diced into concasse. keep the seeds for later
  3. Heat a large pan with the olive oil, then add all of the diced vegetables except the tomato, season and gently sweat. Now slice the aubergine lengthways to around 4mm
  4. The very outer slices of aubergine (black bits) should be diced the same as the other vegetables and added to the pan to cook. Arrange the sliced aubergine on a seasoned tray and drizzle with olive oil, this will remove some moisture and make the vegetable less bitter.
  5. Add the chopped tomato seeds to the sweating vegetables and cook for a minute or so. Then add the diced tomato petals, turn off the heat and stir in the chopped herbs, allow to cool.
  6. Heat a frying pan and use plenty of olive oil (the aubergines absorb a lot of oil) pan fry both sided of all the aubergine slices. when done arrange them on a tray and cover with cling film to keep them soft to roll. To build rolls, lay a slice of aubergine with the fat end towards you, spoon 1 soup/dessert spoon full at the same end.
  7. Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate.
  8. These screen shots were taken from my youtube video, feel free to check it out https://www.youtube.com/watch?v=EGGLw53LPXI

Serve them on plates as a starter, or cut them in half. Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out. Brush the aubergine rolls with the remaining olive oil and sprinkle over the breadcrumb mix. With its summery combination of aubergines, courgettes, peppers and tomatoes, ratatouille is a beloved classic of southern French cuisine, particularly in Nice. But this simple, seasonal stew is more complex than it may seem at first glance.

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