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Receta Ratatouille With Cinnamon Basil
by Global Cookbook

Ratatouille With Cinnamon Basil
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Ingredientes

  • 4 sm Eggplants
  • 6 Tbsp. Lemon juice
  • 1 med Onion, sliced
  • 1 x Garlic clove
  • 1/4 c. Extra virgin olive oil
  • 1 med Zucchini, coarsely minced
  • 2 Tbsp. Fresh cinnamon basil minced
  • 2 Tbsp. Fresh sweet basil, minced
  • 5 x Plum tomatoes
  • 1 x Red pepper, minced
  • 1/4 c. Fresh parsley, minced

Direcciones

  1. Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another Tbsp. of lemon juice, brush inside of each eggplant shell.
  2. In a skillet over medium heat, saute/fry the onions and garlic in oil. Add in minced eggplants, zucchini and basil. Cook, stirring, till eggplants are tender. Add in tomatoes and peppers to mix; cook for 10 min. Remove from heat. Stir in parsley and remaining lemon juice. Divide ratatouille among eggplant shells. Cold and serve at room temperature.