Usuba
Baked Vegetable Ratatouille
A layered vegetable dish with eggplants, zucchini, tomatoes, and potatoes. The vegetables are arranged in alternating layers, seasoned with spices, and baked until tender. Optionally topped with breadcrumbs and cheese for a crispy crust.
- Total
- 90 min
- Standard serving
- 268.1 g
Ingredients
Total 13- Eggplants
75 g≈ 1/4 pcs - Tomatoes
60 g≈ 4 slice - Young zucchini
50 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Potato
37.5 g≈ 1/4 pcs - Garlic
1.14 g≈ 1/3 clove - Herbs
to taste≈ 2/3 tsp - Olive oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Green chili pepper
to taste - Grated hard cheese
to taste≈ 1/4 tsp - Breadcrumbs
to taste≈ 1/2 tsp
Instructions
- 1
Step 1
Cut the eggplant into slices.
- 2
Step 2
Salt the eggplants and leave for 20 minutes to release their bitterness. Then rinse them under running water.
- 3
Step 3
Slice the zucchini, tomatoes, potatoes, and onions into rounds.
- 4
Step 4
Grease the baking dish with olive oil. Layer the vegetables alternately, arranging eggplants, tomatoes, onions, zucchini, and potatoes.
- 5
Step 5
Sprinkle the vegetables with salt, black pepper, herbs, and finely chopped garlic.
- 6
Step 6
Bake in the oven at 180–190 degrees until the potatoes become soft. The eggplants and zucchini should be browned.
- 7
Step 7
For a crispy crust, sprinkle the finished dish with breadcrumbs and grated cheese. Bake for a few more minutes until golden brown.
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