Ratatouille of eggplant in the oven - how to make ratatouille, a step by step recipe photos
History ratatouille of eggplant originated in Provence and has its roots in French cuisine. He served hot as a separate dish. For those who love the taste of witty, I recommend adding hot red pepper. All the subtleties of winemaking in the autumn the most delicious ratatouille of eggplant I will cover in this simple recipe with step by step captured image.
- 2 large eggplant;
- 2 cloves of garlic;
- 1 teaspoon 6% of balsamic vinegar;
- 2 tomatoes;
- 500 grams of cheese "Suluguni"
- 1/3 tsp Provencal herbs.;
- 1/3 teaspoon of dry basil.;
- a little pinch of salt;
- 1 pinch of pepper;
1 medium onion;
How to cook eggplant ratatouille at home
Medium-sized onion cut into, pour the balsamic vinegar and give it pickled.
In an eggplant cut the stalk, cut them like a fan, that is, on the strip, not reaching the thin end of a couple of centimeters (cm. Photo).
Tomatoes cut in two halves. Cut each half into half rings. Cheese just cut into the plate.
heat-resistant shape with a thick bottom grease with olive oil, spread the onion and sprinkle with basil, eggplant put. Each layer eggplant rub garlic, through which pressed through the press. Then, insert the half-ring between the tomato eggplant strips.
The next step, we put the pieces of cheese. The seasoning prepared eggplant Provencal herbs.
Put the prepared vegetables with cheese in the oven, so that they parched (t-200 ° 18/20 minutes). Baked dish and sprinkle with chopped herbs. Delicious ratatouille eggplant ready.