| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Niger |
Sent mc, Too hot tam |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
sm |
Onion, diced |
| 3 |
|
Garlic cloves, minced |
| 1 |
sm |
Eggplant, cut into 1/2 inch, Cubes |
| 1 |
|
Red bell pepper, seeded and diced |
| 2 |
|
Jalapeno peppers, seeded and minced |
| 1 |
ts |
Coarse salt |
| 1 |
lg |
Tomato, seeded and diced |
| 1/4 |
bn |
Fresh coriander, chopped |
| 12 |
|
Zucchini blossoms |
|
|
Flour for dusting |
| 2 |
|
Eggs, beaten |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
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@mcs.com>
Date: Sat, 28 Dec 1996 08:32:22 -0600
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