Recipe Baked ratatouille with eggplant and Persian feta : Practical and Delicious

Recipe Baked ratatouille with eggplant and Persian feta : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Baked ratatouille with eggplant and Persian feta. You are currently reading Recipe Baked ratatouille with eggplant and Persian feta : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Baked ratatouille with eggplant and Persian feta requires 20m, cook 45m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our spring twist on the classic French dish is more salad than stew, with golden tray–baked vegies and the soft, creamy tang of marinated feta.

Ingredients:

12 Ingredients

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  6 small graffiti eggplants or Lebanese eggplants
  
  
  


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  80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
  
  
  


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  2 red onions, cut into thin wedges
  
  
  


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  10 garlic cloves, unpeeled, pierced
  
  
  


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  1 red capsicum, deseeded, thickly sliced
  
  
  


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  1 green capsicum, deseeded, thickly sliced
  
  
  


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  4 small zucchini, quartered lengthways
  
  
  


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  450g punnet tomato medley mix
  
  
  


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  250g punnet kumato tomatoes, halved
  
  
  


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  1/4 cup fresh oregano leaves
  
  
  


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  200g marinated Persian feta, drained
  
  
  


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  Crusty bread, to serve (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C /160C fan forced. Line 3 large baking trays with baking paper. Place the eggplants on 1 prepared tray. Drizzle with half the oil and turn to coat.
  
  
  


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  Step 2
  
  
  
  
  Scatter the onion, garlic, capsicum, zucchini and whole and halved tomatoes over the remaining prepared trays. Drizzle with the remaining oil. Bake all of the vegetables for 40-45 minutes or until they are tender and golden. Season well. Set aside to cool slightly.
  
  
  


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  Step 3
  
  
  
  
  Tear the eggplant in half and transfer to a large bowl. Add the rest of the baked vegetables and any cooking juices. Gently toss to combine. Divide ratatouille among serving plates. Sprinkle with the oregano and crumble over the feta. Drizzle with extra oil. Season. Serve with crusty bread, if using.
  
  
  

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