White Eggplant Ratatouille Recipe

Name: White Eggplant Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Small White Eggplants; Sea Salt; 2 whole Zucchini; 1 whole Red Onion; 1 whole Red Bell Pepper; 1 pint Cherry Tomatoes; FOR THE DRESSING:; 10 leaves Fresh Basil; 2 cloves Garlic; 1/2 teaspoons Dried Oregano; 2 Tablespoons Olive Oil

Servings: persons

3 whole Small White Eggplants
Sea Salt
2 whole Zucchini
1 whole Red Onion
1 whole Red Bell Pepper
1 pint Cherry Tomatoes
FOR THE DRESSING:
10 leaves Fresh Basil
2 cloves Garlic
1/2 teaspoons Dried Oregano
2 Tablespoons Olive Oil

1
["Wash all produce and leave skins on. Cut white eggplant into 1/4"" to 1/2"" discs. Sprinkle with sea salt and let them sit while preparing all other produce. The salt will help them ""sweat"" a little liquid out. They should sit about 20 minutes. Blot eggplant with a paper towel to remove liquid and cut discs into about 6 bite-sized pieces each.", "Meanwhile, cut the zucchini, red onion and red pepper into bite-sized pieces.", "Use the largest skillet you have (I still had to saute this in two batches), heat to medium heat and spray with nonstick spray. Saute eggplant for 10-15 minutes; it should be tender-firm. Pour into a large bowl and set aside.", "Reheat skillet and spray again. Pour zucchini, red onion and red pepper in skillet and saute. This will not take as long as the eggplant did. Saute for 5 to 6 minutes, then add whole cherry tomatoes. Cook for a few more minutes. Remove from heat and add to eggplant.", "For the dressing, in a food processor, combine basil, garlic, oregano and olive oil and blend until desired texture. Pour over ratatouille. Serve warm."]

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Small White Eggplants, Sea Salt, 2 whole Zucchini, 1 whole Red Onion, and more.

Yes, White Eggplant Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Eggplant Ratatouille

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