Tuesday, August 21, 2012

"Ratatouille" Stacks

Ratatouille is a hard dish to make, delicious yes, but oh so time consuming. Time I don't have as a college student. So I decided to cut down the amount of vegetables and instead grill, layer, and bake! Here's my college style "ratatouille".

1 whole eggplant, large
6 oz. Mozzarella Cheese
1 yellow onion
2 "on the vine" Tomatoes
3 tbs. garlic infused olive oil (+ more for grilling)
2 tbs. balsamic vinegar
salt and pepper to taste
1 tbs. chopped basil, to garnish

Yields ~8 serving stacks
Direction: Preheat oven to 325. Cut your eggplant to 1 in thick "patties". Drizzle with olive oil and put on grill! Next slice onion to 1/2 in thick rings. Once the eggplant is done, set onions on grill. Begin Layering! On a greased cookie sheet layer the grilled eggplant and spread some garlic infused olive oil on top. Top with grilled onions. On every layer,  drizzle or spoon on your garlic olive oil. Top with sliced mozzarella cheese. Drizzle on more garlic olive oil and balsamic vinegar. 

Season with salt and pepper and pop in oven for 25 minutes (or until cheese is bubbly). Add to top, tomato slices and basil (if using) serve warm.

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