Posts tagged: recipes with eggplant

Confit Byaldi (Ratatouille) Recipe

Confit Byaldi is a type of modern spin on Ratatouille – a French food served as a main dish or side dish. It has thin slices of vegetables such as Roma tomato, eggplant and squash. It is baked with a delicious sauce made of bell peppers, white onion and some herbs. Enjoy this flavorful dish for dinner!


• 6 large Roma tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 5 parsley leaves
• 2 garlic cloves (peeled)
• 2 sprigs of thyme
• 1/4 white onion (chopped)
• olive oil
• 1/2 cup chicken stock
• 1/2 cup hot water
• 2 medium yellow squash
• 2 medium green squash
• 2 medium eggplants
• 2 rosemary sprigs (finely chopped)
• salt to taste
• freshly ground black pepper to taste


Set a large pot of boiling water.
Add 3 large Roma tomatoes.
Blanch for 30 seconds.
Once done, remove from the pot and peel away the skin of the tomatoes.
Set aside.

Cut off the head of each bell pepper.
Remove the seeds and membranes.
Roast the bell peppers over high heat on a stove.
Char all sides until they turn black.
Once all sides are black, remove them from the stove.
Cover them with foil for 5 minutes.
After 5 minutes, remove the foil.
Start to peel away the black skin of each bell pepper.
Set aside.

Prepare a blender.
Add the blanched Roma tomatoes.
Add the bell peppers.
Add parsley leaves, garlic cloves, sprigs of thyme and chopped white onion.
Start to blend, then pour 1/2 cup of chicken stock.
Drizzle 1 tbsp of olive oil.
Pour 1/2 cup of hot water.
Blend on high while pressing the vegetables down the blender until a smooth sauce forms.
Once done, set aside the sauce.

Preheat oven to 225 F.

Meanwhile, cut the remaining 3 large Roma tomatoes into thin slices.
Do the same with the eggplant, yellow squash and green squash.
Set aside.

Prepare a baking dish.
Pour a thin layer of the blended sauce on the bottom of the dish.
Spread evenly.
Arrange the thin slices of tomato, eggplant, yellow squash and green squash alternately in the dish, starting around the edge.
Drizzle 1 tbsp of olive oil on top.
Sprinkle with salt and freshly ground black pepper to taste.
Sprinkle chopped rosemary leaves on top.
Cover with a parchment paper.
Place inside the preheated oven.
Bake for 90 minutes.
Once done, remove from the oven.

Prepare a plate and a ring mold.
Stack the baked vegetables vertically, then horizontally.
Carefully remove the ring mold.
Plate with some of the remaining sauce, then drizzle some olive oil.
Serve and enjoy!

Confit Byaldi (Ratatouille) Recipe
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Fried Eggplant Sticks Recipe By Tiffin Box

Looking for an easy and healthy snacks or appetizer? Try to cook crispy eggplant fingers. It only has a few ingredients and will take less than 15 minutes to prepare. You only need eggplants and a breaded mixture to cook this delicious and healthy snack. Serve with a variety of dips and you’re all good to go!


Flour mixture:
• 1/2 cup all-purpose flour
• 1/4 tsp red chili powder
• 1 tbsp meat masala (or any type of ready mix masala)
• 1/2 tsp salt


Remove eggplant skin.
Cut into finger size slices.
Wash the eggplant fingers in cold water.
Transfer to a plate.

In a bowl, add all-purpose flour, salt, chili powder, and meat masala.
Mix until well combined.

Coat the eggplant fingers in the flour mixture.
Dip in the egg mixture.
Coat with bread crumbs.

Set a frying pan over medium-high heat.
Heat oil for deep frying.
Add the breaded eggplant fingers.
Deep fry until it turns golden brown.
Drain excess oil.
Serve with dips and enjoy!

How To Make Fried Eggplant sticks By Tiffin Box
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How To Make Greek Moussaka

Greek moussaka is a dish that primarily consists of potato and/or eggplant combined with minced beef. It is served as a main course that originated from Greece. It can be either served hot or cold. You can have fruit or vegetable salad as a side dish.


• 3 medium eggplants
• 1 potatoes
• Salt to taste

Meat Mixture:
• 700 grams minced beef
• 1 large onion (finely chopped)
• 2 garlic cloves (crushed)
• 260 grams tomato sauce
• 1 cup (240 ml) beef broth or 1/2 cup (120 ml) red wine
• 2 tbsp tomato paste
• 2-3 tbsp olive oil
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon powder
• 1 tsp thyme

Bechamel Sauce:
• 1 Liter (4 1/2 cups) milk
• 120 grams butter
• 120 grams flour
• Salt and black pepper to taste
• 1/2 tsp nutmeg
• 85 grams grated parmesan cheese
• 2 egg yolks


Slice eggplants into 1 cm thick.
Season with salt.
Set aside for 30 minutes.
Wash the eggplants and pat dry using kitchen towel.

Peel the potatoes and slice them.

Fry eggplants and potatoes separately for a few minutes or until golden brown.
Transfer to a plate with a paper towel to drain excess oils.
You can also bake the eggplants and potatoes for a lighter version.

Meat Mixture:
Set a large frying pan over medium heat.
Add 2-3 tbsp olive oil and heat it.
Saute chopped onion for 3-4 minutes or until translucent.
Add crushed garlic cloves.
Saute for 2-3 minutes.
Add minced beef and cook it until the color changes.
Season with salt, black pepper, cinnamon powder, and thyme.
Mix well.
Add tomato paste and mix until well combined.
Put the bay leaf on top.
Add tomato sauce and stir until combined.
Add beef broth or red wine and bring it to a boil.
Reduce to low heat.
Let it simmer for 20 minutes or until the mixture thickens.
Remove the bay leaf.
Set aside.

Bechamel Sauce:
Set a large pot and heat 1 liter of milk.
Once warm, set it aside.

On another pot, melt 120 grams of butter over low heat.
Add flour.
Whisk continuously until it is formed as a smooth paste.
Add the warm milk gradually, while whisking continuously.
Whisk until texture is smooth and soft.
Season with salt, black pepper, and nutmeg.
Add grated parmesan cheese.
Whisk ingredients until it is smooth.
Add 2 egg yolks.
Whisk again until well combined.

Add 4-5 tbsp of bechamel sauce to the meat mixture.
Mix until well combined.

Prepare a baking dish.
Layer the fried potatoes.
Sprinkle with salt to taste.
Layer half of the fried eggplants.
Sprinkle with salt to taste.
Pour the meat mixture on top of the eggplants.
Spread it evenly using a wooden spoon or spatula.
Layer the remaining fried eggplants.
Pour the remaining bechamel sauce.
Spread it evenly.
Sprinkle with grated parmesan cheese.
Bake for 40-50 minutes or until golden brown at an oven temperature of 180 C.
Let it cool for a minimum of 45 minutes.
Slice for serving and enjoy!

How To Make Greek Moussaka
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