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Ингредиенты
- 1/4 c. Extra virgin olive oil
- 1 sm Onion diced
- 3 x Garlic cloves chopped
- 1 sm Eggplant cut into 1/2" cubes
- 1 x Red bell pepper seeded and diced
- 2 x Jalapeno peppers seeded and chopped
- 1 tsp Coarse salt
- 1 lrg Tomato seeded and diced
- 1/4 bn Fresh coriander minced
- 12 x Zucchini blossoms
- Â Â Flour for dusting
- 2 x Large eggs beaten
- 2 Tbsp. Unsalted butter
Инструкции
- Heat the oil in a medium saucepan over moderate heat. Add in the onion and saute/fry till soft, about 10 min. Add in the garlic and saute/fry 2 more min. Add in the eggplant and cook, stirring occasionally, for 15 min. Add in the red bell pepper, jalapeno peppers, and salt. Simmer over low heat, covered, stirring occasionally, for 15 min. Stir in the tomatoes and simmer 10 more min. Fold in the coriander and divide ratatouille into 12 portions.
- Slit the zucchini blossoms down their sides, insert the stuffing with a tsp. till well filled, and fold the flower around it. Dust the blossom packets with flour and dip into beaten Large eggs to coat lightly. Heat butter in a large frying pan over medium heat just till it melts. Place the stuffed blossoms in the frying pan in a single layer and gently brown on all sides. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 204 | 71% |
| Total Fat 23.15g | 29% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 626mg | 26% |
| Potassium 698mg | 20% |
| Total Carbs 18.58g | 5% |
| Dietary Fiber 9.6g | 32% |
| Sugars 7.36g | 5% |
| Protein 6.55g | 10% |
