🫙 From the Spice Rack
Ratatouille with Cinnamon Basil
4 sm Eggplants 6 tb Lemon juice 1 md Onion, sliced 1 Garlic clove 1/4 c Olive oil 1 md Zucchini, coarsely chopped 2 tb Fresh cinnamon basil ;chopped 2 tb Fresh sweet basil, chopped...
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Ingredients8 items
Ingredients
- 4small eggplants
- 6tbsp lemon juice
- 1medium onion, sliced
- 1garlic clove
- 1/4cup olive oil
- 1medium zucchini, coarsely chopped
- 2tbsp fresh cinnamon basil
- 5plum tomatoes
Directions
- 1
4 sm Eggplants 6 tb Lemon juice 1 md Onion, sliced 1 Garlic clove 1/4 c Olive oil 1 md Zucchini, coarsely chopped 2 tb Fresh cinnamon basil
- 2
If using round variety, remove about one inch of the top
- 3
Carefully scoop out flesh, leaving 1/2" thick walls
- 4
Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb
- 5
lemon juice
- 6
Set aside
- 7
Using another tablespoon of lemon juice, brush inside of each eggplant shell
- 8
In a skillet over medium heat, saute the onions and garlic in oil