Ratatouille Stuffed Zucchini Blossoms

* Exported from MasterCook *

Ratatouille Stuffed Zucchini Blossoms

Recipe By : Too Hot Tamales Show #TH6328
Serving Size : 6 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup olive oil
1 Small onion -- diced
3 garlic cloves -- minced
1 Small eggplant -- cut into 1/2 inch
-- Cubes
1 red bell pepper -- seeded and diced
2 jalapeno peppers -- seeded and minced
1 Teaspoon coarse salt
1 Large tomato -- seeded and diced
1/4 Bunch fresh coriander -- chopped
12 zucchini blossoms
Flour for dusting
2 eggs -- beaten
2 Tablespoons unsalted butter

Heat the oil in a medium saucepan over moderate heat. Add the onion and
saute until soft, about 10 minutes. Add the garlic and saute 2 more minutes.
Add the eggplant and cook, stirring occasionally, for 15 minutes. Add the
red bell pepper, jalapeno peppers, and salt. Simmer over low heat, covered,
stirring occasionally, for 15 minutes. Stir in the tomatoes and simmer 10
more minutes. Mix in the coriander and divide ratatouille into 12 portions.
Slit the zucchini blossoms down their sides, insert the stuffing with a
teaspoon until well filled, and fold the flower around it. Dust the blossom
packets with flour and dip into beaten eggs to coat lightly. Heat butter in
a large frying pan over medium heat just until it melts. Place the stuffed
blossoms in the frying pan in a single layer and gently brown on all sides.
Serve immediately.
Yield: 4 to 6 servings 81996, M.S. Milliken & S. Feniger, all rights reserved
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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