Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants lengthwise into 0.5 cm thick slices, lightly salt with 0.5 teaspoon salt, and let them sit for 15 minutes to draw out moisture, then pat them dry with paper towels.

2. 2

   In a bowl, combine 150 grams soft chèvre, 1 teaspoon finely chopped fresh thyme, 0.5 teaspoon finely chopped fresh rosemary, and 1 tablespoon minced garlic, mixing thoroughly until well combined.

3. 3

   Lay out the eggplant slices and spread an even layer of the herbed chèvre mixture onto each slice, then carefully roll each slice into a tight roulade.

4. 4

   Place the eggplant roulades into a vacuum-sealable bag with 1 tablespoon of olive oil, seal the bag, and cook in a sous-vide bath at 85°C (185°F) for 45 minutes.

5. 5

   While the eggplant cooks, prepare the ratatouille coulis by sautéing 0.25 small finely diced yellow onion in 1 tablespoon olive oil over medium heat for 3 minutes until softened.

6. 6

   Add 1 large diced ripe tomato and 0.5 medium diced red bell pepper to the pan with the onion, cook for 5-7 minutes until softened, then stir in 0.25 cup vegetable broth and simmer for 5 minutes, seasoning with 0.25 teaspoon black pepper.

7. 7

   Carefully remove the cooked eggplant roulades from the sous-vide bag, slice them if desired, and arrange them on plates.

8. 8

   Spoon the warm ratatouille coulis around the eggplant roulades and garnish with 2 tablespoons fresh chopped basil before serving.