Ratatouille with Pesto Sauce
Main Dishes | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Ratatouille with Pesto Sauce
Ingredients
- Courgette - 1 piece
- Garlic - 1 clove
- Chopped almonds - 2 tablespoons
- Olive Oil - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Eggplants - 1 piece
- Tomatoes - 2 pieces
- Fresh basil leaves - 1 bunch
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Without peeling, cut the eggplant into 5 mm thick slices, sprinkle with salt, and let sit for 30 minutes to remove bitterness. Without peeling, cut the zucchini into slices and sauté in olive oil, seasoning with salt and pepper.
Step 2
Rinse the eggplant to remove excess salt and bitterness, and sauté in olive oil. Once cooked, place on a paper towel to absorb excess oil.
Step 3
Wash and peel the tomatoes, cut into slices, and set aside for later use.
Step 4
For the pesto sauce, blend basil (reserve some for garnish), almonds, garlic, olive oil, lemon juice, and salt until smooth.
Step 5
Build towers of vegetables: spread a small amount of sauce on a slice of eggplant, place a slice of zucchini on top, spread with sauce, then add a slice of tomato, spread with sauce, then another slice of eggplant, spread with sauce... Each tower should consist of 2 slices of eggplant, 2 slices of tomato, and 2 slices of zucchini. You can insert a toothpick in the middle of the tower to keep it from falling apart.
Step 6
Garnish with the reserved basil on top. Serve hot.
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