EGGPLANT RAVIOLI IN TOMATO SOUP
Steps:
- Step 1. Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside. Step 2. Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt. Step 3. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray. Step 4. In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper. In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine. Step 5. Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside. Step 6. Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled. Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour. Step 8. In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt. Step 9. Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.
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Rashid Preemy
[email protected]Thank you for sharing this recipe! I'm always looking for new and exciting ways to cook eggplant.
Kiran Poudel
[email protected]I can't wait to try this recipe! It looks so delicious. I'm sure it will be a hit with my family and friends.
Davidmike
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants lying around, so this is a perfect way to use them up.
Candy Jannat
[email protected]I love the idea of using eggplant in ravioli. It's such a unique and delicious way to enjoy this vegetable.
Gulam Abass
[email protected]I'm not sure what went wrong, but my eggplant ravioli turned out mushy. I think I overcooked them.
Wanot Marcellus
[email protected]The eggplant ravioli were a bit too bland for my taste. I think I'll add more herbs and spices next time.
Jathushan Shan
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a simpler recipe next time.
Ashley Becker
[email protected]I followed the recipe exactly and the dish turned out perfectly. I'm so happy with how it came out.
abu rayhan
[email protected]I'm a vegetarian, so I used tofu instead of cheese in the ravioli. It was delicious!
Bd Ff
[email protected]I'm allergic to tomatoes, so I substituted them with roasted red peppers. It turned out great!
Tania Haseeb
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Anas Mukhtar
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
Kim PossABLE
[email protected]I love the presentation of this dish. It looks so elegant and inviting.
Kenny Williams
[email protected]This dish was a bit too spicy for my taste. I think I'll use less chili flakes next time.
Dante King
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try anyway. I'm glad I did! The eggplant ravioli were delicious and I couldn't even tell that I was eating eggplant.
Victor McLaughlin
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. My family and friends love it.
Nabulo Robinah
[email protected]I loved the combination of flavors in this dish. The sweetness of the tomatoes paired perfectly with the savory eggplant and cheese.
Pete Navarro
[email protected]The eggplant ravioli was a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Fun Dad
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not the most experienced cook, but I was able to make this dish without any problems. The instructions were clear and concise, and the ingredients were easy to find.
Alexis morales
[email protected]This eggplant ravioli in tomato soup was an absolute delight! The ravioli were perfectly cooked, with a tender texture and a slightly crispy exterior. The tomato soup was rich and flavorful, with a perfect balance of acidity and sweetness. I highly r