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Summer Garden Ratatouille and Eggplant fries
Summer Garden Ratatouille
from: Simply in Season: A World Community Cookbook ~ serves 4-62 Onions (chopped)
4 cloves garlic (minced)
1 bay leaf
saute in 3 tablespoons olive oil for about 5 minutes.
1 medium eggplant (chopped)
1 1/2 tablespoons fresh basil (chopped; or 2 teaspoons dried)
1 tablespoon fresh rosemary (chopped; or 1 teaspoon dried)
1 1/2 teaspoons salt
1 teaspoon fresh marjoram (chopped; or 1/2 teaspoon dried)
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.
Eggplant Fries!
The best take-away on these fries, is the soaking technique! Eggplant is notorious for being a sponge with oil, but soaking first in ice water allows the eggplant to absorb the water and drop in temperature, so when it hits the oil, a crispy coating will form, and the insides stay moist and creamy! Genious and kitchen tested! The rest is adaptable to what YOU like (or have on hand).
Ingredients
Dipping Sauce
- 1 cup plain low-fat yogurt
- 1 tablespoon chopped kosher pickle or pickle relish
- 2 teaspoons finely grated lemon zest
- 2 teaspoons chopped fresh oregano
- Kosher salt and freshly ground black pepper
Fries
- 1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2 -thick strips
- Vegetable oil (for frying)
- 1 cup rice flour
- 2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons za'atar
- 1 tablespoon garlic powder
- 1 teaspoon fine sea salt plus more for seasoning
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ingredient info
Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com. While good and give a unique flavor…not necessary. Use any spice (or none) you like!
Preparation
Dipping Sauce
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Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
Fries
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Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
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Pour oil into a large deep pot to a depth of 2″. Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.
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Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat.
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Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
