Do the same with the zucchini, then the onions and peppers until half cooked.Sauté your eggplants until half cooked and remove from the frying pan.Put some olive oil in the frying pan and get it hot over a medium heat.But if you are concerned about your frying pan being put in the oven, you can sauté your ingredients and put them in a roasting pan. Since this recipe cooks at 325 degrees, just about any frying pan you have will work. You will need either a frying pan that can be covered and put into the oven or a roasting pan.Then cut out the centers of the tomatoes, removing the seeds. To core the tomatoes, it's easiest to cut the tomatoes into quarters.Cut all the ingredients of your ratatouille into 1/2 inch cubes.Preheat your oven to 325 degrees Fahrenheit.You will need the following ingredients for ratatouille: (this recipe makes about 5 servings) As long as all the pieces are more or less uniform, you're okay. If you like, you can cut the ingredieants of ratatouille into half inch cubes.
#Ratatouille recipes professional
But since this is an annoying cut even for professional chefs, I suggest you use the macédoine cut, which is about a quarter of an inch cube. We were told to cut it brunoise (1/4 x 1/4 x 1/4 inch cube) if we were making the ratatouille as part of an appetizer. The difference was in the way the ingredients of ratatouille were cut. Actually, we were taught one recipe but two different ways to prepare it.
When you are preparing your ingredients of ratatouille, cut everything else first and the eggplant last.Īt culinary school, we were taught two different variations of the ratatouille recipe. This is because eggplant oxidizes rather quickly, like potatoes, and the less time the flesh is exposed to the air the less it will oxidize. When it is not being used, be sure to cover it and place it in the refrigerator. After peeling, cut it as close to the time you are going to cook it as possible. This can be easily done with a regular vegetable peeler. When making ratatouille, you will need to peel the eggplant. If you do salt them, be sure to rinse them off before cooking.
#Ratatouille recipes skin
In general, if the eggplant is firm and the skin is tight and shiny, you do not need to salt them. If your eggplant is particularly large or if it seems a bit on the old side (you can tell because the skin is wrinkled rather than tight and it yields to gentle pressure instead of being firm), then, after cutting it into slices, you might want to spread a little salt on each side of the eggplant and let the slices rest for about ten minutes. I have even heard that people soak them in salt water. The question I am asked most often about eggplants is "Is it necessary to salt them every time?" What the questioner is referring to is the mysterious practice of spreading salt on the eggplant. But, treated with a little love and care and garlic and olive oil, the eggplant can be a tasty addition to your every day meals.
Shiny and purple, it is easy to spot but many people don't know what to do with it. One of the most popular ingredients in Mediterranean cooking is the eggplant.