Asian Ratatouille
By tlhoover
Ingredients
- 2 Medium sized Japanese eggplants, julienned lengthwise
- 2 Zucchini, julienned lengthwise
- 2 Yellow squash, julienned lengthwise
- 4 tablespoons of olive oil
- 2 1/2 teaspoons chopped garlic
- 2 teaspoons chopped fresh ginger
- 1 large yellow onion, julienned
- 2 tomatoes cut into 1/8 dice
- 4 springs thyme, chopped leaves only
- 1/2 cup Thai basil, leaves only
- 1/2 cup basil, leaves only
- 3 tablespoons soy sauce
- Salt and Pepper to taste
Details
Preparation
Step 1
• Place the eggplant, zucchini and squash in 3 separate pans
• Season with salt and let rest for 1 hour to allow moisture to be released
• Pat the vegetables dry
• Prepare a sauté pan coated with 1 tablespoon oil over high heat
• Add ½ teaspoon garlic, ½ teaspoon ginger and eggplant and sauté until the eggplant is golden brown
• Season with black pepper, set aside
• Repeat this process with the zucchini and the squash
• Then in a sauté pan over medium high heat, cook the onion, remaining garlic and ginger for 8-10 min
• Add the tomatoes and thyme and continue to cook for another 8 min
• Remove from heat and let cool
• Add the eggplant, zucchini, squash, Thai basil, basil and soy sauce
• Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps
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