You are looking for inspiration recipes aubergine and ratatouille rolls that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious aubergine and ratatouille rolls should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of aubergine and ratatouille rolls, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare aubergine and ratatouille rolls delicious home, because as long as you know the trick, this dish is able become treat special

Ingredients and seasonings required for prepare

1. Prepare 2 x aubergines
2. Use 1 x courgette
3. Take 1 x red onion
4. Use 2 x cloves garlic
5. Prepare 3 x plum tomatoes
6. Prepare 2 x bell peppers
7. Prepare 1 x tbsp chopped parsley and basil
8. Take 2-3 x tbsp olive oil
9. Use salt and pepper

Sauté for five minutes until onions start to become translucent. Turn the heat up to medium/high heat. Add in the tomatoes, garlic, and balsamic vinegar. Stir to coat all the vegetables.

Step by step to cook Aubergine and ratatouille rolls:

1. Dice to about 1/2 cm all vegetables apart from the aubergine which will be used to wrap
2. Remove the skins of the tomatoes, I prefer to insert a fork into the tomato and use my blow torch to blister and blacken the skin, this is then easy to remove. Alternatively blanch in boiling water for 15 - 20 seconds then refresh in cold water, the skin can be removed, and the flesh diced into concasse. keep the seeds for later
3. Heat a large pan with the olive oil, then add all of the diced vegetables except the tomato, season and gently sweat. Now slice the aubergine lengthways to around 4mm
4. The very outer slices of aubergine (black bits) should be diced the same as the other vegetables and added to the pan to cook. Arrange the sliced aubergine on a seasoned tray and drizzle with olive oil, this will remove some moisture and make the vegetable less bitter.
5. Add the chopped tomato seeds to the sweating vegetables and cook for a minute or so. Then add the diced tomato petals, turn off the heat and stir in the chopped herbs, allow to cool.
6. Heat a frying pan and use plenty of olive oil (the aubergines absorb a lot of oil) pan fry both sided of all the aubergine slices. when done arrange them on a tray and cover with cling film to keep them soft to roll. To build rolls, lay a slice of aubergine with the fat end towards you, spoon 1 soup/dessert spoon full at the same end.
7. Use a pallet knife to help roll and also hold the ratatouille in place, arrange the rolls neatly on a serving platter or plate.
8. These screen shots were taken from my youtube video, feel free to check it out https://www.youtube.com/watch?v=EGGLw53LPXI
9. Done and ready to serve!

Heat olive oil in a skillet, add garlic, thyme and tomatoes. Bring to simmer and cook until liquid is a bit reduced. Pour into the bottom of a casserole dish. Add crushed tomatoes, bay leaf, oregano and crushed red pepper flakes. Season with salt and pepper to taste.

relatives or to be ideas for do culinary business. Good luck!