Kelly & Michael: Eric Ripert UniChef
Superstar chef Eric Ripert came by to share a recipe with Kelly Ripa and Michael Strahan. They all seem like they’re actually good friends. Ripert was also on Live! With Kelly & Michael not too long ago when he participated in their Superstar Chefs Farm-to-Table Challenge. They were cooking outside that time, but this time they were in the Live! With Kelly & Michael kitchen.
First, Kelly talked about how she was really excited because Hilary Gumbel, Bryant Gumbel’s wife, who’s been a UNIFEC volunteer for the past eight years and devoted her life to it, put out a cookbook called UniChef to benefit the US fund for UNICEF. It has recipes from the world’s finest international chefs including Ripert and is available for preorder.
Kelly & Michael: Cooking with Eggplant
Ripert said he was going to make ratatouille, which comes from the south of France. I was really excited for this dish. Michael said that Eric had a great accent. Kelly said Michael’s wasn’t so good though. Ratatouille is made from vegetables that are in season right now, so it was perfect. It has “tomatoes, eggplants, zucchinis and so on.” It also has onions and garlic. They worked as a team, with Michael in charge of the pot.
Ripert also explained that you can have female or male eggplants, which I never knew. The female has more skin and a hole. The female also has too many seeds, which makes it bitter. Kelly & Ripert told Michael he was adding too much spice, but he said it was just a sprinkle. Kelly’s dices were better than Ripert’s.
They tasted it. You can put it on bread with parmesan. You can also put fish on top of it. You can keep it in your fridge for a couple of days, which makes it better. They said it was heaven. Ripert has a restaurant in New York.
Kelly & Michael: Eric Ripert Ratatouille Recipe Ingredients
- ¼ cup Extra Virgin Olive Oil
- 1 diced large Onion
- 1 diced Red Bell Pepper
- 1 diced Banana Pepper
- 4 sliced Garlic Cloves
- 1 tbs Tomato Paste
- 3 seeded, diced Tomatoes
- 2 small diced Zucchinis
- 1 diced medium Eggplant
- Sea Salt & Fresh Ground Pepper
- ¼ cup grated Parmesan Cheese
- ¼ cup julienned Fresh Basil
Eric Ripert: Kelly & Michael Ratatouille Recipe Directions
- Put olive oil in a pot.
- Add onions and garlic.
- Cut the eggplants by removing the top and removing some of the skin so it won’t be too chewy or bitter.
- Add peppers and zucchini to the pot, cooking about six minutes.
- Add tomato paste, salt and pepper. Cook about four minutes.
- Add tomatoes and eggplant. Cook about 10 minutes.
- Add water as needed during cooking.
- Add cheese and basil to serve.
Check out the video here: