Question about ratatouille
Posted 13 May 2004 - 09:58 AM
Your ingredient list for the ratatouille recipe calls for one tablespoon of olive oil. I assume that this is for the onion-garlic mixture, and that an unspecified quantity of oil will be required to fry off the remaining vegetables.
How do you keep the ratatouille from being greasy? In my experience, eggplant (aubergine) absorbs oil like a sponge. Also, the eggplants that are typically available here in the US tend to be a bit pulpy and bitter. Do you ever have to salt the eggplant to extract the excess juices?
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Posted 13 May 2004 - 10:10 AM
By the way, ratatouilli is one of those things that attacts a score of "experts" extolling the "authentic" version. (Something like chili con carne). Just make it that way it tastes best to you. In my mind no concoctions, just bringing out the best of fresh ingredients.
Posted 13 May 2004 - 10:36 AM
If the amount of oil is more than you want in this sort of dish in any case then this is what to do. Fry the vegetables separately and drain the oil for reuse with the next ingredient. With this system you need to fry the aubergine last as it will absorb the most. Finally fry the onion, garlic and tomato in whatever's left and add the vegetables to the pan.
Posted 13 May 2004 - 10:54 AM
Thank you for the elucidation.