Ratatouille with eggplant, tomatoes and cheese

4 servings

30 minutes

Ratatouille made from eggplants, tomatoes, and cheese is an elegant and aromatic version of the classic French dish known for its rich history. Originally a simple peasant dish from Provence, ratatouille's variations with cheese add extra tenderness and depth of flavor. Baked eggplants, tomatoes, and Adyghe cheese create a harmonious blend of sweet-sour, creamy, and spicy notes. Balsamic vinegar enhances the flavor's depth while basil adds fresh, spicy hints. This dish is perfect as a standalone treat or as a side to meat. Easy to prepare yet refined in taste, this ratatouille will adorn any table and delight gourmets with its texture and rich bouquet of aromas.

Energy value per serving

• Calories: 99
• Proteins: 6.3g
• Fats: 3.8g
• Carbohydrates: 7.7g

Ingredients

• Eggplants: 2 pc
• Tomatoes: 3 pc
• Olive oil: to taste
• Adyghe cheese: 100 g
• Garlic: to taste
• Ground black pepper: to taste
• Balsamic vinegar: to taste
• Sea salt: to taste

Cooking steps

1. Preheat the oven to 180 degrees, grease the pan with olive oil.

   Required ingredients:

   • Olive oil:  to taste

2. Slice eggplants, tomatoes, and cheese into thin pieces, stacking them in a mold: eggplant, cheese, tomato, salt, pepper, garlic, repeat with eggplant, etc.

   Required ingredients:

   • Eggplants: 2 pieces
   • Tomatoes: 3 pieces
   • Adyghe cheese: 100 g
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Garlic:  to taste

3. At the end, drizzle with olive oil, sprinkle with balsamic vinegar, and bake in the oven for about 20 minutes until golden brown.

   Required ingredients:

   • Olive oil:  to taste
   • Balsamic vinegar:  to taste

4. Garnish with basil.