Ratatouille Salad (versions I II III)

Ratatouille Salad III

(30 votes)

1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese *

Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat.

Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and sprinkle top with cheese.

http://www.aubergines.org/recipes.php?eggplant=3136

* Of course, I do away with the fetta, tomato sauce can be added as well as other veggies.

Ratatouille Salad

(3 votes)

1 large onion, chopped
2 large cloves garlic, minced
1/4 cup dry sherry or apple juice
4 cups chopped eggplant
2 cups chopped zucchini
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped red bell pepper
3 large tomatoes, cored and chopped
lettuce leaves

Cook onion, garlic and Sherry in 10-inch nonstick skillet over medium-high heat 5 minutes or until soft but not browned. Add eggplant, zucchini, basil, oregano and salt. Reduce heat to low and simmer, covered, 15 minutes or until tender. Add red bell pepper and tomatoes and continue cooking 2 minutes, stirring frequently, or just until tomatoes soften. Remove from heat and transfer to medium bowl. Refrigerate at least 20 minutes or overnight. Serve in lettuce-leaf cups.

Makes 6 servings.

Ratatouille Salad (version II)

(3 votes)

2 small eggplants, cut in large hunks (they will shrink in roasting)
4 small zucchini, also cut in large hunks (ditto)
1/4 cup olive oil
12 cherry tomatoes
1/4 cup feta, crumbled
a few sprigs of fresh thyme
optional: roasted red and yellow peppers

Combine the eggplant and zucchini in a roasting pan (or two) and drizzle them with two-thirds of the olive oil. Get messy: use your hands to toss them well so that they are all lightly coated with oil. Drizzle the rest of the oil over the tomatoes in another roasting pan. Sprinkle the thyme over the vegetables.

Put all the pans in a hot oven (200c/390f). The tomatoes will be done in fifteen minutes or less, but the others will need close to an hour. Toss the eggplant and zucchini from time to time and remove when they are tender. Once all the vegetables have cooled down, toss them together and sprinkle with the feta. If it seems a little dry, pour a little of the olive oil/roasted tomato juice over the salad.

Eggplant Catalana

(39 votes)

4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

http://www.aubergines.org/recipes.php?eggplant=3135

Raw Bac-un - Eggplant

Ingredients

• 1 large eggplant
• ¾ cup olive oil
• ¾ teaspoon paprika
• ¼ teaspoon cayenne
• 2 tablespoons agave nectar (or raw honey)
• 4 tablespoons Ume Plum Vinegar
• Salt to taste (optional)

Preparation

Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use an old cheese slicer and mine turns out great. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.

Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate egglplant strips in the marinade for 2 hours.

Place on dehydrator sheets. Salt bacons (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees.

TIPS: I actually dehyrdated mine longer. You can judge for yourself if you want them even crisper. They will still have an “oily-ness” to them even after dehydrated. If you don’t want this, then you can put less oil in the marinade or “blot” your bacons after they come out of the dehydrator.

A variation on the bacon was that I dehydrated some grounded pine nut to make a pine nut spread and I spread some of the spread on to the bacon. Creates a unique taste to the bacon.

http://www.goneraw.com/recipes/418-Raw-Bacon-

Egg Plant Burgers

1 large eggplant
1 Tbs. Olive oil
2 Tbs. Nama Shoyu
¼ C dry onion flakes (or diced onion)
1 Cup chopped sundried tomatoes (soaked)
1 Cup ground nuts (I used ¼ cup of sunflower, pecans, pine & brazil)
1 Tsp. thyme
¼ Tsp. celery seeds
½ Tsp. oregano
¼ Tsp. red pepper flakes
1-2 garlic cloves (minced)
3 Tbs. raw almond butter

Peel then cut the eggplant in ½. Cut into ¼ “ slices, sprinkle with sea salt and soak in warm water for ½ Hr. Drain all the water and put the eggplant in the food processor with the Nama shoyu. Process until blended and almost pureed. Transfer eggplant mixture to a mixing bowl and add the onion, tomato, nuts, thyme, celery seed, oregano, garlic and almond butter. Mix together then shape into patties 4” diameter and ½ inch thick on Teleflex dehydrator sheet. Dehydrate 4 hrs on Teleflex sheet then flip to the mesh sheet until desired doneness.

http://www.rawfoodtalk.com/showthread.php?t=29817&highlight=eggplant+burger