Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from Joy of Kosher.
Prep: 10 mins
Cook: 40 mins
Yields: 4 Servings
Ingredients
Basil Oil
1 cup packed fresh basil leaves
1 cup extra virgin olive oil
olive oil
Ratatouille
1 medium eggplant, cut into 1-inch cubes
1 (10-ounce) container grape or cherry tomatoes
12 garlic cloves
⅓ cup basil oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 medium zucchini
Directions
Basil Oil
1Bring a pot of water to a boil. Prepare a large bowl of ice water.
2Blanche basil leaves for ten seconds. Place in a bowl of ice water to prevent basil from cooking further. Remove and pat dry with paper towel, making sure basil is completely dry.
3Blend basil leaves and olive oil in a high powered blender until smooth. Set aside.
Ratatouille
1Preheat oven to 375° F. Line a baking sheet with parchment paper.
2Place eggplant, tomatoes, and garlic cloves on the baking sheet and mix with basil oil, salt, and pepper.
3Roast at 375° F for 40 minutes, until eggplant is tender.
4Bring a pot of water to a boil.
5Form zucchini into noodles using a spiralizer or julienne peeler.
6Cook zucchini in boiling water for 4 minutes, remove from heat and mix with roasted eggplant and tomatoes.
7Drizzle a bit more basil oil on top when serving. Best served warm.