-
1
Stage 1 (40 minutes)
-
2
Preheat oven to 425F.
-
3
Grease or line two baking sheets.
-
4
Chop the parsley, put into a small bowl, cover, and refrigerate.
-
5
Prepare the eggplant, zucchini, pepper, tomatoes, and onion and put into a large bowl, along with the garlic.
-
6
Toss with 2 tablespoons olive oil and salt and pepper to taste, then divide between the baking sheets.
-
7
Roast for 15 minutes, then stir the vegetables, and roast for another 15 minutes.
-
8
Remove from oven, put into a bowl, and cover immediately.
-
9
(You want a little bit of condensation, which will help keep things juicy later.)
-
10
Once vegetables have cooled slightly, refrigerate.
-
11
Stage 2 (35 minutes)
-
12
In a small saucepan, bring 1 1/4 cups lightly salted water to a boil.
-
13
While water is heating, rinse the quinoa well in a fine strainer or sieve.
-
14
If your quinoa package says that its pre-rinsed skip this step.
-
15
When the water boils, add the quinoa, stir, cover and reduce heat to low.
-
16
Cook for 15 minutes, or until almost all the water has been absorbed, then remove from heat Let sit, covered, 5 minutes.
-
17
Transfer quinoa to a medium bowl and cool, stirring occasionally, 10 minutes.
-
18
While its cooling, put a sheet of wax paper on top fo a medium cutting board or tray and set aside.
-
19
Add the chopped parsley, egg and egg white, and Parmesan to the quinoa, and stir to combine.
-
20
Coat a 1/3-cup dry measuring cup with cooking spray.
-
21
Pack solidly with the quinoa mixture, but under-fill just slightly, and unmold onto the wax paper.
-
22
Repeat with the remaining mixture, leaving a bit of space between each; you should get 8 scoops.
-
23
Using a spatula, press down gently on the scoops to form 3-inch patties.
-
24
Cover loosely with plastic wrap and refrigerate.
-
25
Stage 3 (20 minutes)
-
26
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot but not smoking.
-
27
While its heating, chop the basil and set aside.
-
28
With a spatula, gently add the patties.
-
29
All 8 should fit without crowdingif they dont, cook them in 2 batches.
-
30
Cook until the bottoms of the patties form solid, golden-brown crusts, 8 to 10 minutes (patties are quite delicate, so dont attempt to turn too soon.)
-
31
You may need to add remaining 2 tablespoons oil.
-
32
Turn carefully, using two spatulas, and cook until the other side is lightly browned.
-
33
Transfer to a paper-towel lined plate.
-
34
If they break in transit dont sweat ittheyll still taste delicious!
-
35
While the patties are cooking, squeeze the garlic cloves out of their skins and transfer the roasted vegetables to a large saucepan and cook over medium-low heat.
-
36
Add the chicken broth, tomato paste, and basil and cook, stirring occasionally, until heated through and lightly thickened.
-
37
Taste, and adjust seasoning with salt and pepper.
-
38
Put two patties on each plate, and top with ratatouille.
