Overcooked Vegetables
Ingredients: Eggplant, Zucchini, Bell pepper, Aromatics, Basil · 120 min cook time · 350kcal · ~₩24,800
Ingredients
500g Eggplant, 200g Zucchini, 150g Bell pepper, 100g Aromatics, 10g Basil, 30ml Extra-virgin olive oil, 400g Green beans, 100g Onions, 30g Garlic, 200ml Water, 5g Baking soda, 200g Tomatoes, 50g Tomato paste, 5g Salt, 2g Pepper, 15ml Red wine vinegar, 10g Parsley, 500g Broccoli, 30g Butter, 5g Mustard powder
Instructions
1. For the Walk Away Ratatouille: Sauté aromatics in a pot, then add chunks of eggplant.
2. Roast the pot with eggplant in the oven at 400 degrees Fahrenheit for 40-45 minutes until the eggplant is very tender and breaks down easily.
3. Mash the cooked eggplant until it falls apart and forms a creamy base.
4. Fold in zucchini and bell pepper into the eggplant mixture.
5. Return the pot to the oven and roast for another 20 minutes to tenderize the zucchini and bell pepper without fully losing their structure.
6. Finish the ratatouille with a sprinkle of basil and a drizzle of extra-virgin olive oil.
7. For the Mediterranean Braised Green Beans: Sauté onions and garlic in a pot with a little water.
8. Add green beans and a little baking soda to the pot. Cook for 10 minutes to tenderize the beans and allow them to absorb flavor.
9. Neutralize the baking soda by adding acidic tomatoes, tomato paste, salt, and pepper to the pot.
10. Stir everything, cover the pot, and braise in a 275 degree Fahrenheit oven for about 40 minutes until the beans are tender and the liquid is concentrated.
11. Stir in red wine vinegar and fresh parsley to brighten the braising liquid and add freshness.
12. For the Broccoli-Cheese Soup: Melt butter in a pot, then add onion, mustard powder, garlic, salt, and pepper.
13. Add broccoli and some water to the pot, cover, and simmer for about 20 minutes until the broccoli turns to a mush.
14. Add the rest of the broth and water, then turn up the heat.
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