Ratatouille
HB-16191 · Hand-built original · Korean
Neat rows of zucchini, eggplant and tomato baked over tomato sauce and finished with Parmesan and parsley.
KoreanMain courseVegetarianGluten-free
Main ingredient: zucchini
Pairs well with: baguette, grilled chicken, green salad, pasta
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 tablespoons tomato sauce
- 1 young zucchini (aehobak)
- 1 tomato
- 1 eggplant
- salt, a little
- black pepper, a little
- 1 tablespoon olive oil
- 1/2 tablespoon Parmesan cheese powder
- parsley flakes, a little
Method
- Spread the tomato sauce in an even layer across the bottom of an oven dish.
- Slice the zucchini, eggplant and tomato about 1/4 inch thick, halving any wide tomato slices so all the rounds are similar in size.
- Overlap the slices in the dish in a repeating zucchini, eggplant, tomato pattern until the sauce is covered.
- Season the arranged vegetables with salt and black pepper and brush their tops evenly with the olive oil.
- Bake at 400°F for 15 to 20 minutes, until the vegetables are tender and their edges catch a little color.
- Shower the baked ratatouille with the Parmesan powder and parsley flakes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).