Skillet Ratatouille with Okra

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Adapted from Chef Paris Anton’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

 

Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
  2. In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
  3. Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
  4. Cook stirring occasionally until all vegetables are tender, about 10-15 minutes Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
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Baked Eggplant Sticks with Mariana

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Adapted from Chef Greg Martin’s recipe of Bistro Menil

Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
  2. Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
  3. Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
  4. Lightly spray with oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
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Eggplant Tacos

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Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Votes: 1
Rating: 1
You:
Rate this recipe!
Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

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