Ratatouille is a classic family recipe that finds its way to almost every meal throughout Passover. This version provides an updated twist on the flavors of ratatouille.
You can blend basil oil in a food processor, but you won’t achieve the smooth consistency that you will with a high powered blender. You can add salt to oil to flavor, although I prefer to season when cooking, because the salt level will vary based upon the dish.
- Cook Time
- Prep Time
- 1 cup packed fresh basil leaves
- 1 cup extra virgin olive oil, such as Colavita extra virgin olive oil
- 1 medium eggplant, cut into 1-inch cubes
- 1 (10-ounce) container grape or cherry tomatoes
- 12 garlic cloves
- ⅓ cup basil oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 medium zucchini
1. Bring a pot of water to a boil. Prepare a large bowl of ice water.
2. Blanche basil leaves for ten seconds. Place in bowl of ice water to prevent basil from cooking further. Remove and pat dry with paper towel, making sure basil is completely dry.
3. Blend basil leaves and evoo in a high powered blender until smooth. Set aside.
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place eggplant, tomatoes, and garlic cloves on the baking sheet and mix in basil oil, salt, and pepper.
3. Roast at 375°F for 40 minutes, until eggplant is tender.
4. Bring a pot of water to a boil.
5. Form zucchini into noodles using a spiralizer or julienne peeler.
6. Cook zucchini in boiling water for 4 minutes, remove from heat, and mix with roasted eggplant and tomatoes.
7. Drizzle a bit more basil oil on top when serving. Best served warm.