Classic Ratatouille

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or…

A Couple Cooks – Recipes worth repeating.

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Ratatouille Recipe

Sure, you’ve heard of the Ratatouille movie: but do you know what ratatouille actually is? Not surprisingly, this humble dish that’s not anything like it’s glamorized movie version: thinly sliced vegetables served in a swirled stack. This classic French dish of stewed late summer vegetables is anything but fancy, but it’s a darn good way to use seasonal produce! Serve it as a side dish with fish or chicken, or as a main dish with white beans and crusty bread.

What is ratatouille?

Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise: not anything like the ratatouille you see in the Pixar movie.

  • Where did the Disney ratatouille recipe come from? In the 1970’s French chefs started making a version of the dish with thin sliced vegetables. French chef Thomas Keller riffed on this concept in his 1999 cookbook, calling the recipe Confit byaldi. Confit byaldi adds a tomato and pepper sauce on the bottom (piperade), then garnishes the thin-sliced vegetables with balsamic vinaigrette.
  • Chef Thomas Keller actually served as food consultant for the movie Ratatouille! He suggested this way to serve the humble dish to a food critic, which is how it made its way into the movie. It does seem like a pretty genius spin for a mouse to think up, so we’re glad to know it was actually a great real-life chef. (Source)
Ratatouille Recipe

Making a traditional ratatouille recipe: some tips

A traditional ratatouille recipe is a humble vegetable stew, filled with end of summer vegetables. Is it worth making? Absolutely! It’s a comforting dish that makes your kitchen smell like heaven as the garlic sizzles. The way it enhances the flavors is out of this world! Here are a few things to note about this ratatouille recipe:

  • Saute the veggies in two batches. The amount of vegetables is too large for the pot, so to get a good caramelization on them you’ll sauté in two batches. While some modern spins roast their ratatouille veggies, we wanted to go as classic as possible.
  • Then add garlic, tomatoes, and veggies and cook 30 minutes. At this point it’s totally hands off, so you can prepare the rest of the meal.
  • Serve with pistou if desired. Even better, serve it with classic French pistou over the top! Keep reading.

Serve with pistou to take it over the top

Though this is a traditional ratatouille recipe, we couldn’t resist adding a little spin! (Sorry, Remy.) Add a little green sauce to make this one really shine! What’s pistou?

  • Pistou is a classic French Provençal sauce made of garlic, olive oil and fresh basil. It’s like Italian pesto but without pine nuts, which gives it a looser texture.
  • Use an immersion blender or a mortar and pestle to make this traditional sauce.
  • The fresh, garlicky flavor notes really add to this humble dish.
Pistou

How to serve ratatouille

Ratatouille is a late summer recipe that works as main dish or a side dish for roast chicken or fish. But keep in mind: it’s all vegetables with no major source of protein to keep you full. To serve it as a main dish, pair it with a protein like white beans, chickpeas or bread and cheese. Here are some ideas:

How would you serve it? Let us know in the comments below.

Ratatouille Recipe

More classic French recipes

Love classic French recipes? Here are a few more delicious ways to enjoy French food:

This ratatouille recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Ratatouille

Classic Ratatouille Recipe


Ingredients

  • 1 medium eggplant, cut into 3/4” pieces
  • 1 medium zucchini, cut into 1/2-inch thick bite-sized chunks
  • 1 green pepper, diced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 large tomato, roughly chopped
  • 28-ounce can crushed San Marzano tomatoes
  • 1 ½ teaspoons kosher salt, divided
  • ½ tablespoon lemon juice
  • ¼ cup roughly chopped basil
  • Pistou, for serving

Instructions

  1. Prep the vegetables (except tomatoes) and add to a large bowl. Add the 2 tablespoons olive oil and kosher salt and toss to combine.
  2. In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.
  3. Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.
  4. Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped tomatoes with their liquid and cook for 30 seconds. Add the crushed tomatoes and ½ teaspoon kosher salt. Then add the cooked vegetables and stir.
  5. Simmer about 30 minutes until tomatoes are reduced and veggies are all tender, stirring occasionally. When it’s done, stir in the lemon juice, and add more salt and pepper to taste. Top with pistou if desired.

A Couple Cooks - Recipes worth repeating.

Perfect Roasted Eggplant (Tender, Caramelized!)

Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients,…

Perfect Roasted Eggplant (Tender, Caramelized!)

Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients, 30 minutes, and 1 pan required) and results in an addictive crispiness and caramelization. We had a hard time not snacking the whole batch right out of the pan! 

It’s perfect as a side with nearly any main and in wraps, bowls, and salads, or tossed with pasta.

Perfect Roasted Eggplant (Tender, Caramelized!) from Minimalist Baker →

Easy Ratatouille (Versatile, 1 Pot!)

Friends, meet the ultimate summer meal! It doesn’t require turning on the oven or fussing with a complicated list of ingredients. Just throw a bunch of colorful summer vegetables into a pot with seasonings and olive oil and watch it transform int…

Easy Ratatouille (Versatile, 1 Pot!)

Friends, meet the ultimate summer meal! It doesn’t require turning on the oven or fussing with a complicated list of ingredients. Just throw a bunch of colorful summer vegetables into a pot with seasonings and olive oil and watch it transform into hearty, flavorful ratatouille. It’s absolutely perfect paired with any carb your heart desires (think bread and pasta and polenta, oh my!).

Our inspired version is easy to make, requiring just 1 pot and 10 simple ingredients, and it’s ready in less than 1 hour.

Easy Ratatouille (Versatile, 1 Pot!) from Minimalist Baker →

Ratatouille

Our garden is officially out of control. I can’t keep up! Every day, we pick bowls, buckets, and baskets of vegetables. I never thought I had a green thumb, but this summer I think all of my fingers are green, ha! I have been busy in the kitchen,…

Our garden is officially out of control. I can’t keep up! Every day, we pick bowls, buckets, and baskets of vegetables. I never thought I had a green thumb, but this summer I think all of my fingers are green, ha! I have been busy in the kitchen, trying to keep up with the garden.…

The post Ratatouille appeared first on Two Peas & Their Pod.

12 Warm-Weather Recipes We’re Making in August Because It’s Still Summer, Dang It

I was raised by a family of schoolteachers, which meant that we all dreaded the month of August. The school season was just around the corner and thus, the end of summer was drawing near. In our house, you weren’t allowed to ask “when’s the first day o…

I was raised by a family of schoolteachers, which meant that we all dreaded the month of August. The school season was just around the corner and thus, the end of summer was drawing near. In our house, you weren’t allowed to ask “when’s the first day of school?” or turn to my parents and say, “oh, are you excited to go back to work?” You would swiftly be cut off before you could finish the sentence because who wants to think about going back to school in the middle of July? 

But in August’s defense, there are some pretty wonderful things that happen this month, too. A streak of beautiful weather, and a bounty of incredible produce to take advantage of. Think eggplant, tomatoes, corn on the cob (finally!!!), plus sweet berries and stone fruit. So don’t think about the list of school supplies that will soon show up in the mail or the fact that you have to eat a cafeteria lunch at 10:58 a.m. For now, embrace several more weeks of summer with these recipes to make all throughout the month of August. They’ve all been hand-picked by our editorial team, so you know they’re good.

Read More >>

Do You Actually Need to Salt Eggplant in Advance?

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: everything you ever wanted to know about eggplant.

Eggplant is both a fruit and a vegetable. Botanicall…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: everything you ever wanted to know about eggplant.


Eggplant is both a fruit and a vegetable. Botanically and technically speaking, it’s a fruit (eggplants are considered berries because they arise from flowers and contain several seeds). But most of us eat eggplants in savory dishes, so by that rule of usage, it becomes a vegetable (tomatoes and peppers also fall into this confusing category). Eggplant is also an emoji with naughty implications.

Read More >>

Oven Roasted Ratatouille

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, […]

The post Oven Roasted Ratatouille appeared first on Budget Bytes.

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, I think you’re going to love it. It kind of reminds me of pizza, but like, made out of really pretty vegetables (and it certainly made my house smell like pizza).

Originally posted 5-19-2014, updated 7-8-2021.

Overhead view of oven roasted ratatouille in the casserole dish with a serving spoon

What is Ratatouille?

Ratatouille is a classic French dish made of stewed vegetables, like tomato, zucchini, eggplant, onion, and bell pepper. It’s rich, comforting, and perfect for sopping up with a piece of crusty artisan bread or ladling over a bowl of polenta. As with most recipes that have been around for generations, there are many interpretations of ratatouille, and I definitely took mine in a different direction.

Rather than stewing the vegetables together in a pot, I chose to make an oven roasted ratatouille, which is a common alternative to the stewed version. Not only is oven roasting the sliced vegetables super pretty, but it’s a little more hands-off than stewing vegetables in a pot, which I appreciate. I also added marinara sauce to the bottom of my casserole dish which ends up mixing with the juices from the vegetables and creating the most delicious sauce (get some bread ready for dipping). Lastly, I topped with cheese, which definitely isn’t the norm for ratatouille, but it sure was delicious! And it really created that pizza-like effect. 

What Size Vegetables to Use

This recipe is extremely flexible. I’ve given some approximate weight values for the vegetables below, but you can really use whatever size you have available and whatever you can squeeze into your baking dish. But a word of advice–once sliced the volume of the vegetables always ends up being more than you estimated, so err on the side of smaller vegetables.

And you don’t have to make the vegetables line up or alternate perfectly in the dish. Just squeeze the slices in there and you’ll be good! I promise it will still taste great even if it doesn’t look perfect. ;) 

What Kind of Baking Dish to Use 

The size of the dish you’ll need will probably vary a bit with the size of your vegetables, but I would suggest using something in the neighborhood of a 9″x11″ rectangular casserole dish, or a 3 quart round dish. You can use a dish made with glass, ceramic, or metal. 

How to Serve Oven Roasted Ratatouille

Oven roasted ratatouille makes a delicious side dish for grilled or roasted meat, like Herb Roasted Pork Tenderloin, Garlic Butter Baked Cod, or Herb Roasted Chicken Breast. You could also serve this as part of a vegetarian meal by pairing it with something like a rich and creamy risotto or serving it on top of a bowl of polenta.

side view of ratatouille in the casserole dish

oven roasted ratatouille with a portion scooped out of the corner

Oven Roasted Ratatouille

Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Total Cost $5.68 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 ¾ cup each
Calories 99kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup marinara sauce $0.50
  • 1 yellow onion $0.25
  • 1 eggplant (about 1 lb.) $1.49
  • 1 zucchini (about ½ lb.) $0.71
  • 1 yellow squash (about ½ lb.) $0.55
  • 3 Roma tomatoes $0.87
  • 1 Tbsp olive oil $0.16
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 1/8 tsp salt $0.01
  • 1 cup shredded mozzarella $0.94
  • 1 Tbsp chopped parsley (optional) $0.09

Instructions

  • Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

Notes

Try to purchase vegetables that are a close size in diameter to make layering easier.

Nutrition

Serving: 1Serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 291mg | Fiber: 3g

How to Make Oven Roasted Ratatouille – Step by Step Photos

Eggplant, onion, squash, and tomatoes whole on a cutting board

For this recipe, I used one small eggplant (about 1 lb.), one yellow onion, one yellow squash (1/2 lb.), one zucchini (½ lb.), and three Roma tomatoes. The eggplant, squash, zucchini, and tomatoes are the vegetables that will get layered pretty in the dish, while the onion will be hiding underneath in a base layer.

Sliced eggplant, squash, zucchini, and tomatoes

Preheat the oven to 400ºF. Thinly slice the eggplant, squash, zucchini, and tomatoes. You want everything to be similar in height when placed in the casserole dish, so for pieces with a larger diameter, you’ll want to slice those in half (I did this for the eggplant and larger ends of the squash and zucchini). Aim for ⅛-inch thick slices. 

onion and marinara in the casserole dish

Thinly slice the onion. Spread 1 cup marinara in the bottom of a large casserole dish. Sprinkle the sliced onion over top.

Layered vegetables in the casserole dish

Layer the vegetables in the dish standing up on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them in as best you can. It’s nice to try to alternate them in a pattern, but once you get toward the end you might have more left of one type of vegetable, so just start popping them in there anywhere they’ll fit. Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables.

Roasted ratatouille in the casserole dish

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

Cheese being sprinkled on top of the ratatouille

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and creamy.

Melted cheese on oven roasted ratatouille

Top with a little chopped parsley, then serve!

oven roasted ratatouille with a portion scooped out of the corner

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve got to spoon some of that sauce from the bottom of the pan onto your plate!

Close up side view of ratatouille in the casserole dish

Closer look? So pretty. I ❤️ vegetables!

The post Oven Roasted Ratatouille appeared first on Budget Bytes.

The Sexiest Eggplant Recipe for Summer

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, guest columnist, food stylist, and James Beard Award–nominated author Rebekah Peppler is sharing your new favorite way to cook eggplant, fresh from À Table, her just-released cookbook.


Vacation cooking hits different. It prioritizes pleasure. It is imaginative, free to change at a moment’s notice, often bursting with produce and ingredients that might not make it onto your everyday cutting board.

Read More >>

Classic Baba Ganoush

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking. Baba ganoush lovers, unite! This creamy dip is a Lebanese classic with a smoky finish to the flavor that makes it absolutely irresistible for dipping. Turns out, it’s actually very simple to make at home, and a fabulous eggplant recipe for when you’re brainstorming what to do with this vegetable. This specific baba ganoush recipe comes straight from the book Tables and Spreads by Shelly Westerhausen Worcel of Vegetarian Ventures. It’s an incredible collection to help you nosh your way entertaining and happy hour! Here’s how to make it: and more about this fantastic collection. What is baba ganoush? Baba ganoush is a Lebanese eggplant dip made with roasted or grilled eggplant, tahini, olive oil, and lemon. It’s also spelled Baba ghanoush or baba ghanouj. It’s common in cuisines all over the Mediterranean, but it’s Lebanese in origin. While many Greek restaurants serve baba ganoush, the Greek version of eggplant dip is melitzanosalata. What makes baba ganoush taste smoky? Traditionally baba ganoush is made with eggplant that’s been roasted over a fire or grilled, which infuses a light smoky […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking.

Baba ganoush

Baba ganoush lovers, unite! This creamy dip is a Lebanese classic with a smoky finish to the flavor that makes it absolutely irresistible for dipping. Turns out, it’s actually very simple to make at home, and a fabulous eggplant recipe for when you’re brainstorming what to do with this vegetable. This specific baba ganoush recipe comes straight from the book Tables and Spreads by Shelly Westerhausen Worcel of Vegetarian Ventures. It’s an incredible collection to help you nosh your way entertaining and happy hour! Here’s how to make it: and more about this fantastic collection.

Tables and spreads
Keep reading for more about Tables & Spreads — recipe excerpted from the book with permission from Shelly Westerhausen Worcel

What is baba ganoush?

Baba ganoush is a Lebanese eggplant dip made with roasted or grilled eggplant, tahini, olive oil, and lemon. It’s also spelled Baba ghanoush or baba ghanouj. It’s common in cuisines all over the Mediterranean, but it’s Lebanese in origin. While many Greek restaurants serve baba ganoush, the Greek version of eggplant dip is melitzanosalata.

What makes baba ganoush taste smoky? Traditionally baba ganoush is made with eggplant that’s been roasted over a fire or grilled, which infuses a light smoky flavor. The easiest way to make it at home is roasted, so here we’ve added smoked paprika for a hint of the smoke we expect from a baba ganoush recipe!

How to make baba ganoush at home

Now, the best baba ganoush you can have is from a Lebanese restaurant! It’s hard to capture the beauty of this traditional eggplant dip at home. But you can get pretty close! Again, the traditional grilled method is what really takes it over the top (see below). But Shelly’s method from Tables and Spreads is simply delicious and easy to pull off. Just make sure to have enough time to roast or grill the eggplant! Here are the basic steps (or jump to the recipe):

  • Roast or grill the eggplant: This takes about 30 minutes total. On the grill, it depends on the size of the eggplant (see below).
  • Remove the flesh from the skin. Quick tip: to remove bitterness, you can remove some of the very seedy parts of the eggplant when you do this.
  • Food process with the other ingredients. Add tahini, lemon, garlic and spices and blend. We like adding a bit of smoked paprika to get in that smoky flavor.
  • Serve! Then top with all the garnishes: olive oil, walnuts, smoked paprika, parsley, etc! The book has a delicious fried walnuts and pomegranate seeds topping idea (head here to learn more about the book).
Baba ganoush

Alternate method: grilled whole eggplant!

The most traditional way to make a baba ganoush recipe is with eggplant charred over an open flame. The best way to do this is with a grill! Here are a few things to note about making a grilled whole eggplant:

  • Grill it whole over medium high heat. That’s 375 to 450 degrees Fahrenheit.
  • Cook until collapsed and charred, about 25 to 45 minutes depending on the size of the eggplant. Once you’re done, you can pick back up at the blending step.

About the book: Tables & Spreads!

This baba ganoush recipe comes straight from Shelly Westerhausen Worcel’s beautiful new book, Tables & Spreads. The cover claims it’s a go-to guide for beautiful snacks, intimate gathering and inviting feasts: and is it ever! It’s filled with Shelly’s brilliantly colorful photography style (which we adore) and full of incredible ideas for entertaining spreads. Now that we can all gather again, it’s a perfect manual for

Shelly is a dear friend of ours we’ve known for years: so not only do we vouch for her recipes, we know first hand that she’s an overall incredible human, too. The spreads that she puts together are inventive, unique, and perfect for creative at-home entertaining. And just so you know: you don’t have to share them with friends either! There are plenty of ideas for a happy hour dinner in (a fun concept everyone enjoys over here!). Congrats to Shelly on this fantastic collection!

Baba ganoush recipe

What to use for dipping baba ganoush

What to serve with baba ganoush? There are many foods you can use for dipping: but we have a few favorites. Then of course, there’s how to accessorize your spread! The book has this recipe as part of a Falafel Mezze Spread that includes a few items below. Here’s what to try:

  • Pita bread: Doughy, stretchy warm pita bread is the ultimate dipper (try our flatbread)
  • Pita chips: Or, use the crunchy version (here’s a homemade recipe)
  • Falafel: Try our falafel or the falafel patties recipe from the book
  • Israeli couscous with herbs and olive oil (see the book)
  • Greek yogurt mixed with olive oil and fresh herbs (see the book)
  • Vegetables: Cherry tomatoes, carrots, cucumbers, red onion, roasted red peppers

Storing leftovers and make ahead info

You can store leftover homemade baba ganoush refrigerated for up to 3 days. We think it’s best made freshly or within the first day. We did notice that during storage over a few days, the baba ganoush started to discolor. If you’re making it for entertaining, we’d suggest to roast the eggplant in advance and keep it whole: then blend up the dip prior to serving.

This baba ganoush recipe is…

Baba ganoush is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Baba ganoush

Classic Baba Ganoush


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This baba ganoush recipe is so creamy and delicious! A classic Mediterranean dip, it’s perfect for appetizer spreads or healthy snacking.


Ingredients

  • 2 pounds eggplant (1 large or 2 medium)
  • 3 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large or 2 small garlic cloves, minced
  • 1 tablespoon parsley, loosely packed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • For the topping: Olive oil, chopped walnuts, pomegranate seeds, torn parsley leaves, smoked paprika, etc

Instructions

  1. Roast the eggplant*: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Poke the eggplant all over with a fork to speed up the cooking process and put it on the prepared baking sheet. Bake for 30 minutes or until the eggplant is easily pierced with a knife. Remove from the oven and let cool. 
  2. Blend the baba ganoush: Once the eggplant is cool enough to handle, slice the eggplant in half and scrape out the insides into a food processor fitted with the blade attachment, removing large portions of seeds as you can (this minimizes any bitterness from the seeds). Add the tahini, lemon juice, garlic, parsley, salt, cumin and smoked paprika. Process until smooth, about 30 seconds. With the motor running, pour in the olive oil and process for another 30 seconds or until light and fluffy. 
  3. Serve: Transfer the dip to a serving bowl and top with desired toppings. Serve with pita chips or pita bread. Leftovers store up to 3 days in an airtight container in the refrigerator. Allow to come to room temperature when serving. 

Notes

*Traditionally eggplant for baba ganoush is grilled, which infuses a distinct smoky flavor. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Place the eggplant directly on the grill grates and grill for about 25 to 45 minutes, turning occasionally, until charred and tender and the eggplant shape collapses. Then go to step 2. 

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Mediterranean

Keywords: Baba ganoush, Baba ganoush recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Eggplant Mozzarella Sandwiches

These Eggplant Mozzarella Sandwiches are an easy vegetarian dish with plenty of options for customizing to fit your tastes and budget.

The post Eggplant Mozzarella Sandwiches appeared first on Budget Bytes.

I had a craving for a grilled eggplant sandwich the other day but 1) I don’t have a grill and 2) that sounded like a lot of work, so I made this quick skillet version instead. The resulting Eggplant Mozzarella Sandwiches are a “meaty” combo of sautéed eggplant drenched with marinara sauce, piled high onto a garlic butter toasted bun, then topped off with melty mozzarella cheese. YES PLEASE.

Three Eggplant Mozzarella Sandwiches on a wooden board

What to Serve with Eggplant Mozzarella Sandwiches

These eggplant sandwiches are pretty filling, so I would pair them with something super simple, like a very basic side salad (greens + vinaigrette) to kind of lighten up the plate. Or, if you want something more vegetable-packed, they would be awesome with Marinated Cauliflower Salad, Roasted Asparagus and Tomatoes, Garlic Parmesan Roasted Cauliflower, or Simple Sautéed Vegetables.

Sandwich Sizes and Servings

This recipe makes about 3-4 sandwiches, depending on the size of your eggplant and the size of your rolls or buns. I used hoagie buns that were about 6 inches in length and an eggplant that was about 8-inches long and I was able to make three large sandwiches. If you were to use round rolls, you’d probably get four piled-high sandwiches.

How to Store Leftovers

These sandwiches definitely need to be consumed right when they’re assembled, so if you’re in a smaller household that won’t be eating all three or four sandwiches at once, make sure to store the components separately. Keep the sautéed eggplant with red sauce in its own container and reheat either in a skillet or in the microwave. Butter and toast your bread just before assembly, then add the eggplant and cheese, and briefly heat to melt the cheese.

Mozzarella Options

I used fresh mozzarella because it melts so beautifully and I can get it for a decent price. If fresh mozzarella is not available or not available at a reasonable price, you can use shredded mozzarella instead. Full-fat mozzarella will always melt better than part-skim, but part-skim will work in a pinch.

three eggplant mozzarella sandwiches in a line, angled away from the camera
front view of one eggplant mozzarella sandwich

Eggplant Mozzarella Sandwiches

Total Cost $6.41 recipe / $2.14 each
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 to 4 sandwiches
Calories 455kcal
Author Beth – Budget Bytes

Ingredients

  • 1 eggplant (8" length) $1.49
  • 4 Tbsp olive oil, divided $0.32
  • 2 cloves garlic $0.16
  • 1 tsp Italian seasoning $0.10
  • 1 cup marinara sauce $0.50
  • 1/2 tsp salt $0.02
  • 4 rolls $1.53
  • 1 Tbsp butter $0.11
  • 1/4 tsp garlic powder $0.02
  • 4 oz. mozzarella $2.00

Instructions

  • Cube the eggplant into ½-inch cubes. Mince the garlic.
  • Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, then add the cubed eggplant and Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
  • Add the marinara sauce to the skillet with the eggplant, stir to combine, then heat through (3-5 minutes). Taste and season with salt (about ½ tsp).
  • Preheat the boiler on your oven and make sure the oven rack is positioned in the middle. Combine the second 2 Tbsp olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt the butter, then stir to combine.
  • Place the buns on a baking sheet, cut sides up. Brush the butter and olive oil mixture over the cut surfaces of the rolls. Bake under the broiler for about 5 minutes, or until they are just barely golden brown (watch them closely as broilers can vary).
  • After removing the rolls from the oven, switch the setting from broil to bake (350ºF). Pile the eggplant mixture onto the toasted rolls, then top with mozzarella. Return the sandwiches to the hot oven and bake for about 5 minutes more, or until the mozzarella is melted. Serve hot!

Nutrition

Serving: 1sandwich | Calories: 455kcal | Carbohydrates: 44g | Protein: 14g | Fat: 26g | Sodium: 1110mg | Fiber: 6g
front view of one eggplant mozzarella sandwich

How to Make Eggplant Mozzarella Sandwiches – Step by Step Photos

Cubed eggplant

Cube one eggplant into 1/2-inch cubes. Mince two cloves of garlic.

Minced garlic in oil in a skillet

Add 2 Tbsp olive oil to a large skillet and heat over medium. Add the minced garlic and sauté for 1-2 minutes.

Cubed eggplant in the skillet with Italian seasoning

Add the cubed eggplant and 1 tsp Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).

Marinara sauce being added to sautéed eggplant in the skillet

Once the eggplant is soft, add 1 cup marinara sauce.

Finished eggplant with marinara in the skillet

Stir to combine the eggplant and sauce, then heat through. Taste and season with salt (about ½ tsp).

Garlic butter and oil being brushed onto rolls

Preheat the broiler on your oven and make sure the oven’s rack is in the middle position. Place your buns or rolls on a baking sheet, cut side up. Combine the remaining 2 Tbsp olive oil, 1 Tbsp butter, and ¼ tsp garlic powder. Microwave for 15-30 seconds, or until melted, then stir to combine. Brush the butter and oil mixture over the cut surface of the rolls.

Eggplant mixture being spooned onto toasted rolls

Toast the rolls under the broiler for about 5 minutes, or until they are barely golden brown. Watch them closely, as broilers can vary quite a bit. Once toasted, switch the oven’s setting from broil to bake (350ºF). Spoon the eggplant mixture onto the rolls.

sandwiches topped with mozzarella

Top the eggplant mixture with mozzarella (about 1 oz. per sandwich).

Baked eggplant sandwiches on the baking sheet

Return the sandwiches to the oven and bake for a few minutes more, or until the mozzarella is melted.

Eggplant sandwiches ready to serve

Serve the eggplant mozzarella sandwiches while they’re still hot! (I added a little chopped parsley for color, but it’s not needed for flavor)

three stacked eggplant mozzarella sandwiches on a wooden board

The post Eggplant Mozzarella Sandwiches appeared first on Budget Bytes.