Difference between revisions of "Badendjal Chtetha"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* optional herbs: [[flat leaf parsley]], [[cilantro|coriander leaf]] ([[cilantro]]) or [[fenugreek leaves]] | * optional herbs: [[flat leaf parsley]], [[cilantro|coriander leaf]] ([[cilantro]]) or [[fenugreek leaves]] | ||
| − | == | + | == Procedures == |
# Some cooks throw everything in the pot and cook on medium/low for 30 – 40 minutes. | # Some cooks throw everything in the pot and cook on medium/low for 30 – 40 minutes. | ||
# Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350°F | # Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350°F | ||
Latest revision as of 07:02, 14 July 2012
Description
Eggplant ratatouille
Ingredients
- 2 red or green bell peppers
- 1 medium eggplant
- 2 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1 – 2 minutes, remove, drain, peel, remove the seeds and chop. if you want to be a little fancier with really good tomatoes do the same thing. This is called concasse)
- 1 onion
- ½ tablespoon of paprika
- 1 teaspoon cayenne
- 1 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
- lots of olive oil
- salt and pepper
- optional herbs: flat leaf parsley, coriander leaf (cilantro) or fenugreek leaves
Procedures
- Some cooks throw everything in the pot and cook on medium/low for 30 – 40 minutes.
- Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350°F
- Some cooks saute the onions first until caramelized, add the eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30 – 40 minutes.
