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.
1
Preheat the oven to 180 degrees, grease the pan with olive oil.
- 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.
- Eggplant: 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.
- Olive oil: to taste
- Balsamic vinegar: to taste
4
Garnish with basil.
