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Eggplant

Ratatouille

Organivores Ratatouille Recipe

Ingredients:

2 zucchinis, diced

1 eggplant, diced

1 red pepper, peeled and diced

3 tomatoes, peeled, seeded and diced

2 onions, diced

1 garlic clove, minced

1 tsp fresh thyme

1/4 cup olive oil

Salt and pepper

Preparation:

In a pan, warm up the olive oil, add the onions, salt and pepper and cook until lightly caramelized, around 5 minutes. Add the garlic.

Add the eggplant and the thyme. Cook until the eggplant is partially cooked, stirring occasionally, about 5 minutes.

Add the peppers and the zucchinis. Cook for an additional 5 minutes. 

Add the tomatoes and stir well to blend. 

Let it simmer for 10 minutes. Add salt and pepper to taste.

Yield: 4 servings.

Eggplant Balls

Organivores Eggplant Balls Recipe

Ingredients:

3 eggplants

3 garlic clove

10 thyme stems

12 wedges of confit tomatoes

50g corn starch

6 tsp olive oil

Salt and pepper to taste

Preparation:

Wash et dry the eggplants. Cut them in very small cubes or grate them.

Add salt and pepper to taste.

Fry the diced eggplants in 4 or 5 tsp of olive oil for 10 minutes on hight heat.

In the mean time, chop the confit tomatoes and thyme. Finely chop the garlic and add it all to the pan.

Add the corn starch and turn off the burner before stirring. Let it cool down.

Make balls and fry them in the pan with a little bit of olive oil.

Yield: 4 servings.

 

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