Ratatouille stuffed zucchini blossoms
Ratatouille stuffed zucchini blossoms recipe in the zucchini category
Recipe ingredients:
- 1/4 cup olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 small eggplant, cut into 1/2 inch cubes
- 1 red bell pepper, seeded and diced
- 2 jalapeno peppers, seeded and minced
- 1 teaspoon coarse salt
- 1 large tomato, seeded and diced
- 1/4 bunch fresh coriander, chopped
- 12 zucchini blossoms
- Flour, for dusting
- 2 eggs, beaten
- 2 tablespoons unsalted butter
Recipe method:
- 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.
Tags: ratatouille, stuffed, blossoms, recipe, zucchini, recipes, cooking