90 min
Layered Ratatouille in Savory Crepes
Recipe GLPR6ec6ea126fdf0d
A beautiful Mediterranean dish featuring tender sliced eggplant and zucchini layered with a rich tomato-pepper sauce, baked until the flavors meld together, and served wrapped in delicate savory crepes. Fresh herbs and garlic infuse this vegetarian classic with authentic French-Mediterranean charm. Perfect as a sophisticated main course or elegant side dish.
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Ingredients
1 lb eggplant, cut into ¼ inch thick rounds
1 lb zucchini, cut into ¼ inch thick rounds
1 teaspoon salt
5 teaspoons vegetable oil
2 medium onions, thinly sliced
2 medium green bell peppers, sliced into strips
2 garlic cloves, minced
4 medium tomatoes, chopped
3 tablespoons dry parsley
½ cup all-purpose flour or whole wheat flour
2 eggs, lightly beaten
½ cup skim milk
¼ cup water
1 tablespoon butter, for crepes
Directions
Toss the sliced eggplant and zucchini together in a colander and sprinkle with 1 teaspoon of salt. Let them sit over a bowl for 15-20 minutes to release their moisture. This helps concentrate their flavors and prevents the final dish from being watery.
While the vegetables drain, heat 5 teaspoons of oil in a large non-stick skillet or Dutch oven over medium heat. Add the sliced onions, bell peppers, and minced garlic. Sauté for 10 minutes, stirring occasionally, until the onions become translucent and begin to caramelize at the edges.
Stir in the chopped tomatoes and a pinch of white pepper. Cover and simmer for 10 minutes. Then uncover and continue simmering for 5-7 minutes more, stirring occasionally, until most of the excess liquid has reduced and the sauce becomes concentrated and rich.
Transfer the tomato sauce to a separate large bowl. Pat the eggplant and zucchini slices completely dry with paper towels.
In the same skillet, working in batches and adding more oil as needed, sauté the dried eggplant and zucchini slices over medium-high heat until they turn golden brown on both sides, about 2-3 minutes per side. Transfer each batch to clean paper towels to drain. Avoid overcrowding the pan.
Spread a thin layer of the tomato sauce on the bottom of a medium Dutch oven or heavy-bottomed pot. Sprinkle with some of the dry parsley.
Layer half of the sautéed zucchini and half of the eggplant slices over the sauce and parsley. Repeat by adding another layer of sauce and parsley, followed by the remaining zucchini and eggplant. Top with the final portion of sauce.
Cover the pot and place over low heat. Simmer covered for 35 minutes, then uncover and continue simmering for another 40 minutes, until most of the juices have evaporated and the layers are well integrated. The ratatouille is done when it appears thick and cohesive.
While the ratatouille finishes cooking, prepare the crepe batter. In a medium bowl, whisk together the flour and a small pinch of salt. In a separate bowl, whisk together the beaten eggs, skim milk, and water until well combined.
Pour the wet ingredient mixture into the flour mixture and whisk until the batter is smooth with no lumps. The batter should be thin and pourable, much thinner than pancake batter. Let the batter rest for 15 minutes at room temperature.
Heat a 6-inch non-stick crepe pan or shallow skillet over medium-high heat. Lightly coat the bottom with a small amount of butter, wiping away any excess with a paper towel.
Pour approximately 3 tablespoons of batter into the hot skillet while tilting and rotating the pan immediately so the batter spreads thinly and evenly across the entire bottom. Cook for 1-2 minutes until the bottom is light golden and the top surface looks dry and set. Flip the crepe and cook for another 10-15 seconds on the second side.
Transfer the cooked crepe to a clean kitchen towel and keep it wrapped to stay warm and soft. Lightly butter the skillet again if needed and repeat the crepe-making process with the remaining batter until all batter is used.
To serve, place a warm crepe on a plate and fill it with a portion of the layered ratatouille. Fold or roll the crepe as desired. Serve immediately while both the crepes and ratatouille are warm.
