Ratatouille spirals with red pepper-tomato sauce

8 servings

Ingredients

Quantity Ingredient
½ tablespoon Mustard seeds
Olive oil spray
2 mediums Eggplants, peeled, cubed & steamed till soft
½ tablespoon Ginger, grated
2 eaches Jalapeno, seeded & minced
1 cup Spinach, cooked & drained
2 larges Red bell peppers
½ tablespoon Coriander seeds
1 pounds Ripe tomatoes, chopped
1½ cup Chick peas, cooked & drained
2 eaches Roasted red peppers, peeled seeded & chopped
½ cup Cilantro
Salt & pepper
16 eaches Phyllo sheets
½ cup Carrots, shredded
Salt & pepper
½ tablespoon Olive oil

Directions

RATATOUILLE

RED PEPPER-TOMATO SAUCE

RATATOUILLE: Place mustard seeds into a small pan. Cover & toast until the seeds sputter & pop. Remove from heat & set aside.

Spary a large skillet with oil & heat over moderate heat. When hot, add eggplant, ginger & chilies. Stirring constantly, fry until the eggplant begins to brown & sticks to the pan. Stir in the spinach & chick peas. Add peppers & cilantro & fry for 5 minutes. Cool slightly. Transfer to a food processor, pulse & then process to a coarse textured paste. Add mustard seeds, season & pulse twice more to mix. Spoon mixture into a pastry bak fitted with a number 8 plain tube.

Cover phyllo sheets with waxed paper & a damp dishtowel to prevent them from becoming brittle. Place one phyllo sheet on a piece of waxed paper & spray with oil. Fold in half lengthwise to make a 6 X 18-inch sheet & 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 & roll into a cylinder. Turning the cylinder seam side down, gently wind into a losse spiral. Spray with oil & transfer to a parchment lined baking sheet. Cover loosely with plastic while making the rest of the spirals.

Preheat oven to 350F & bake for 45 minutes or until they are golden brown. Serve hot or warm, 2 per person, accompanied with sauce.

RED PEPPER-TOMATO SAUCE: Preheat broiler & char the peppers until the skins blacken. Transfer to a bowl, cover & let steam for 15 minutes.

Rub skins off. Seed & chop.

Place coriander seeds in a skillet & saute over medium heat. Add tomato, carrot, & cook for 25 minutes. Force ingredients through a sieve. Season & drizzle with oil.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 10-05-95

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