Ratatouille with meat
4 servings
50 minutes
Meat ratatouille is a variation of the classic French vegetable dish enriched with juicy chicken mince. This recipe combines the tenderness of baked eggplants and aromatic tomatoes with the rich flavor of meat, complemented by butter and melted cheese. The dish is juicy, with a slight sweetness from the vegetables and a rich meaty undertone. It is perfect for both festive dinners and cozy family lunches. Due to its tender texture and balanced taste, meat ratatouille can be served as a standalone dish or as a side to fresh baguette or potatoes. Its preparation does not require complex culinary skills, and the result will surely delight with its rich flavor and appetizing appearance.
1
Add chopped onion and garlic to the minced meat, season with salt and pepper, and mix well (like for cutlets).
- Onion: 1 piece
- Garlic: 2 cloves
- Ground chicken: 500 g
2
Slice the tomatoes into circles. Slice the eggplants into circles and fry them in a non-stick pan without oil, so they bake instead of frying.
- Tomatoes: 3 pieces
- Eggplant: 2 pieces
3
Once the eggplants cool down a bit for comfortable handling, spread the filling on them.
- Ground chicken: 500 g
4
In a greased dish, alternately arrange the eggplants and tomatoes in a circle. Add chopped butter and sprinkle everything with grated cheese.
- Eggplant: 2 pieces
- Tomatoes: 3 pieces
- Butter: 50 g
- Cheese: 100 g
5
Place in a preheated oven at 180 degrees and cook until amber color.
