Mushroom And Eggplant Ratatouille Recipes

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MUSHROOM RATATOUILLE



Mushroom Ratatouille image

Mushrooms are a great addition to this ratatouille which also contains onion, eggplant, zucchini, bell pepper, and tomatoes.

Provided by lajuana

Time 29m

Yield 16

Number Of Ingredients 11

1 pound fresh white mushrooms
2 large onions
1 medium eggplant
2 medium zucchini
1 large sweet red bell pepper
2 large ripe tomatoes
2 tablespoons olive oil
4 teaspoons finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepan (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.

Nutrition Facts :

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

PORTOBELLOS WITH RATATOUILLE



Portobellos with Ratatouille image

These veggie-stuffed mushrooms are so hearty, meat eaters in the house won't feel left out. A beautiful entrée, it's bursting with color, taste and texture. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 16

1 large onion, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
5 garlic cloves, minced, divided
1 small eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium sweet red pepper, chopped
1/4 cup tomato paste
2 teaspoons red wine vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 medium tomatoes, chopped
4 large portobello mushrooms (4 to 4-1/2 inches)
2 packages (6 ounces each) fresh baby spinach
Minced fresh parsley and shaved Parmesan cheese

Steps:

  • In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender., Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once., Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted., Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

MUSHROOM AND EGGPLANT RATATOUILLE



Mushroom and Eggplant Ratatouille image

Provided by Marian Burros

Categories     easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/3 cup olive oil
1 clove garlic, peeled and chopped
1 medium onion, peeled and chopped
3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
15 button mushrooms, halved or quartered if large
Salt to taste

Steps:

  • Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1221 milligrams, Sugar 17 grams

EGGPLANT AND MUSHROOM TAHCHEEN



Eggplant and Mushroom Tahcheen image

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

Provided by Yasmin Khan

Categories     Brunch     Breakfast     Dinner     Rice     Vegetarian     Eggplant     Mushroom     Saffron     Spice     Pistachio

Yield 6 servings

Number Of Ingredients 23

2 1/4 cups white basmati rice
1 1/4 tsp saffron strands
A pinch of sugar
3 tbsp freshly boiled water
3 medium eggplants (around 1 1/4 lb), cut lengthways into 1-inch slices
Sea salt and black pepper
Sunflower oil
3 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, crushed
4 Portobello mushrooms, sliced into large chunks
1/2 tsp turmeric
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp cumin seeds
2 egg yolks
Scant cup Greek yogurt
For the topping:
1 tbsp butter
2 tbsp barberries (see Cooks' Note)
1/4 cup + 1 tbsp pistachios, roughly chopped
1 tbsp sugar

Steps:

  • Pre-heat your grill to medium-high.
  • Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.
  • Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don't worry about the large amount of salt here, the rice has a very short time to absorb the water and the final result won't be too salty.) Add the rice and cook for 4-5 minutes over a medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.
  • Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.
  • Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10-15 minutes, turning occasionally, until the eggplants are cooked through.
  • Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.
  • Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.
  • Pre-heat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice in until it is evenly coated with the yogurt and saffron.
  • Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.
  • Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2-2 hours or until the base of the tahcheen is crisp and golden brown.
  • When the tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.
  • To serve, run a butter knife around the sides of the tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH



Portobello Mushrooms with Ratatouille and Spinach image

Categories     Mushroom     Bake     Sauté     Low Fat     Vegetarian     Eggplant     Spinach     Bell Pepper     Zucchini     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 cup chopped onion
5 teaspoons minced garlic
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves

Steps:

  • Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
  • Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
  • Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.

MUSHROOM RATATOUILLE RECIPE



Mushroom Ratatouille Recipe image

Provided by á-174942

Number Of Ingredients 11

1 pound fresh white mushroom
2 large onions - (abt 1 lb)
1 medium eggplant - (abt 1 lb)
2 medium zucchini - (abt 1 lb)
1 large sweet red bell pepper - (abt 8 oz)
2 large ripe tomatoes - (abt 1 lb)
2 tablespoons olive oil
4 teaspoons finely-chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Steps:

  • Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 15 minutes. Serve hot or at room temperature. This recipe yields 6 servings.

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