Ratatouille Spirals With Red Pepper Tomato Sauce
Ingredients
1/2 Tbsp. mustard seeds
olive oil spray
2 medium eggplants, peeled, cubed and steamed till soft
1/2 Tbsp. ginger, grated
2 each jalapeno, seeded and minced
1 C. spinach, cooked and drained
1 1/2 C. chick peas, cooked and drained
2 each roasted red peppers, peeled seeded and chopped
1/2 C. cilantro
salt and pepper
16 each phyllo sheets
2 large red bell peppers
1/2 Tbsp. coriander seeds
1 pound ripe tomatoes, chopped
1/2 C. carrots, shredded
salt and pepper
1/2 Tbsp. olive oil
Cooking Instructions
Ratatouille: place mustard seeds into a small pan. Cover and toast until the seeds sputter and pop. Remove from heat and set aside. Spray a large skillet with oil and heat over moderate heat. When hot, add eggplant, ginger and chilies. Stirring constantly, fry until the eggplant begins to brown and sticks to the pan. Stir in the spinach and chick peas. Add peppers and cilantro and fry for 5 minutes. Cool slightly. Transfer to a food processor, pulse and then process to a coarse textured paste. Add mustard seeds, season and pulse twice more to mix. Spoon mixture into a pastry bag fitted with a number 8 plain tube. Cover phyllo sheets with waxed paper and a damp dishtowel to prevent them from becoming brittle. Place one phyllo sheet on a piece of waxed paper and spray with oil. Fold in half lengthwise to make a 6 x 18 inch sheet and spray again. Leaving 1 inch at either end, pipe a band of filling 1 inch from the folded long edge. Fold over short ends, lift the folded long edge over the filling and roll into a cylinder. Turning the cylinder seam side down, gently wind into a loose spiral. Spray with oil and transfer to a parchment lined baking sheet. Cover loosely with plastic while making the rest of the spirals. Preheat oven to 350 degrees and bake for 45 minutes or until they are golden brown. Red pepper tomato sauce: preheat broiler and char the peppers until the skins blacken. Transfer to a bowl, cover and let steam for 15 minutes. Rub skins off. Seed and chop. Place coriander seeds in a skillet and sauté over medium heat. Add tomato, carrot, and cook for 25 minutes. Force ingredients through a sieve. Season and drizzle with oil.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)