Ratatouille stuffed zucchini blossoms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | small | Onion, diced |
| 3 | Garlic cloves, minced | |
| 1 | small | Eggplant, cut into 1/2 inch, Cubes |
| 1 | Red bell pepper, seeded and diced | |
| 2 | Jalapeno peppers, seeded and minced | |
| 1 | teaspoon | Coarse salt |
| 1 | large | Tomato, seeded and diced |
| ¼ | bunch | Fresh coriander, chopped |
| 12 | Zucchini blossoms | |
| Flour for dusting | ||
| 2 | Eggs, beaten | |
| 2 | tablespoons | Unsalted butter |
Directions
Heat the oil in a medium saucepan over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the garlic and saute 2 more minutes. Add the eggplant and cook, stirring occasionally, for 15 minutes.
Add the red bell pepper, jalapeno peppers, and salt. Simmer over low heat, covered, stirring occasionally, for 15 minutes. Stir in the tomatoes and simmer 10 more minutes. Mix in the coriander and divide ratatouille into 12 portions. Slit the zucchini blossoms down their sides, insert the stuffing with a teaspoon until well filled, and fold the flower around it. Dust the blossom packets with flour and dip into beaten eggs to coat lightly. Heat butter in a large frying pan over medium heat just until it melts. Place the stuffed blossoms in the frying pan in a single layer and gently brown on all sides. Serve immediately. Yield: 4 to 6 servings 81996, M.S.
Milliken & S. Feniger, all rights reserved Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #356 Recipe by: Too Hot Tamales Show #TH6328 From: Pat Asher <asher@...>
Date: Sat, 28 Dec 1996 08:32:22 -0600