Being that I am currently in finals period, it obviously makes sense that I would spend most of time cooking and baking. Just kidding…kind of. Truthfully though, spending my time cooking is a much more productive and enjoyable break-time pursuit than Facebook is. So today, every hour or two of biblical-Hebrew studying earned me a few hours of cooking.
We are having people over for Saturday lunch, and while we would usually have cholent, turns out our crock-put automatically turns off after 14 hours, so that’s a bust. To compensate with something exciting, I decided I wanted to do a fancy (in my eyes) appetizer. We had been at friends a month ago for lunch and she had made a pastry-dough turkey appetizer, which looked gourmet, so I decided to do something along those lines. As it turns out, a different friend, in culinary school, had made delicious deli-roll using phyllo-dough instead of the usual pastry dough, and had explained to me that it is significantly healthier. With these two models in mind I proceeded to make ratatouille (for the first time) and use it to fill up phyllo-dough (never having used phyllo-dough before). Luckily, with some help from my culinary school friend and some tips online- it came out delicious! (For the celiac and carb-averse, the ratatouille alone is soo incredible).
1 red pepper
1 green pepper
1 large eggplant
1 large yellow onion
1 package of cut up mushrooms
–>Begin by cutting up the eggplant, salting it, and placing it -covered by foil- under some heavy objects (in order to extract its bitterness). While it is sitting for the next 30 minutes, cut up the rest of the vegetables. In the mean time, remove the phyllo-dough from the freezer.
–>Saute all of the vegetables in a large sauce pan with a significant amount of olive oil (eyeball it), add salt, pepper, and garlic powder to tase. Let it cook for about 30 minutes, until the eggplant chunks really begin to get soft. You may need to add more oil a few minutes in.
–>Add .5-1 cup of tomato sauce to the pot, and cover, let cook for an hour or more, until the vegetables have shrunken and the eggplant is succulent (love eggplant). STOP HERE IF YOU JUST WANT RATATOUILLE (it would be delicious over rice or quinoa).
–>Preheat the oven to 350 degrees. Wait until your ratatouille cools down, and remove the phyllo-dough from its packaging. . Spread out a sheet of phyllo-dough, brush it with olive oil, and cover it with another sheet of dough, cover it with oil, and place one more sheet of phyllo-dough on top. You will have a total of 3 sheets of phyllo-dough in a stack. Then cut the phyllo dough in half lengthwise, so you have two long rectangles of phyllo-dough. Place a spoonful of ratouille at the corner of one and fold it into a triangle- then cut it out and place on prepared baking sheet. Alternatively, you can cut the phyllo-dough into squares of any size and top with ratatouille, after which you fold it into a triangle.
–>Place prepared triangles into the oven for about 20 minutes, or until the phyllo-dough begins to brown.
YUM!!!!!!! How good would this be with cheese!??!