Japanese Eggplant Zucchini Ratatouille Recipe

japanese eggplant zucchini recipe

Today, I will share a recipe for summer vegetable ratatouille gratin with mustard and mozzarella. It’s  very easy to make and super fast. You can also vary the vegetables at will and why not replace the mustard with pesto.

Though ratatouille  is native to French cuisine, the Japanese version is equally delicious and easy to prepare. You can experiment with ingredients and change things by substituting some of the products. After all isn’t cooking all about trying new things, actually a lot of the recipes we enjoy today were discovered by accident or experimentation.

This simple recipe should have been published a long time ago, since it is made with summer vegetables.

However, the site is not meant to be seasonal and when you see that the most visited contents are not necessarily the latest, it does not change much. The vegetable tian is something common of our household, as it’s relatively simple to make, but when well done it turns out delicious for a very small investment.

The vegetable tian ratatouille consists of various layers of vegetables placed in a pan and baked. For my part, I like to mix it with a kind of parsley that enhances the roasted vegetables quite well.

I chose summer vegetables for their taste and color to give this dish an appetizing visual feel. The graphic side with the alternation of slices of various colors is obviously sought after, but its role is not only visual though.

You will have to make sure to select vegetables of a similar size, for the regularity of the vegetable rows! I chose the Japanese eggplant, with a melting texture, the green zucchini, the yellow zucchini (which is not really a zucchini in fact) and the Roma tomato. Try with what you can find, as long as we stay on the summer vegetables, there can only be good ! The preparation is simple, just slice the vegetables and mix the parsley !

You may ask: Why mozzarella?

Well, reason number one: it’s too delicious.

Number 2: this cheese can easily be cut into uniform pieces(and looks nice).

Number 3 : it is a cheese that melts well and that is also low calorie.

I would suggest you to slice them (the vegetables, not your fingers) with a mandolin, so that cooking is done evenly. In addition, it is faster than a knife (for me anyway).

Of course, for vegetables, think local. On my side, it’s always the case.

This vegetable ratatouille pie is fast and easy to make. It will delight your taste buds at dinner while presenting itself as a healthy and balanced meal. Green salad as a side dish and you’ll even be able to enjoy a little dessert after that!

Vegetable ratatouille with tomato mustard and mozzarella recipe

You will need:

  •  1 big zucchini (if you want more color add also a yellow zucchini)
  •  3 to 4 tomatoes
  •  1 eggplant
  •  2 to 3 tbsp of mustard
  •  1 big piece of mozzarella
  •  Some basil leaves
  •  Breadcrumbs
  •  Herbs de Provence
  •  Salt, pepper
  • some mutter or olive oil

Let’s go to the kitchen now!

Instructions:

Step 1

Preheat the oven to 200°C (thermostat 6-7). Place some butter or oil in your pan.

Step 2

Cut thin slices of tomatoes, zucchini, eggplant and mozzarella. Sprinkle the breadcrumbs on the bottom of the pan and add some mustard.

Step 3

Place the vegetable slices in overlapping rows on the pan’s bottom, and occasionally insert a mozzarella slices. Add salt, pepper, sprinkle with herbs de provence and bake for about 30 minutes.

vegetable ratatouille gratin pie with mustard and mozzarella

Serve with rice, lamb or whatever you like.
The vegetable tian is as delicious warm or cold: it’s up to you how to enjoy it!

Japanese Eggplant Zucchini Recipe
Cook time: 
Total time: 
 
Ingredients
  • 1 disc of batter broken
  • 1 zucchini
  • 3 to 4 tomatoes
  • 1 eggplant
  • 2 to 3 tbsp of mustard
  • 1 mozzarella ball
  • Some basil leaves
  • Breadcrumb
  • Herbs of Provence
  • Salt, pepper
Instructions
  1. Preheat the oven to 200°C (thermostat 6-7). Place some butter or oil in your pan.
  2. Cut thin slices of tomatoes, courgette, eggplant and mozzarella. Sprinkle the breadcrumbs on the bottom of the pie and baste with mustard.
  3. Place the vegetable slices in rosette on the pie bottom, and occasionally insert a mozzarella slices. Salt, pepper, sprinkle with herbs of Provence and bake for about 30 minutes.
  4. Serve with rice, lamb or whatever you like.

Enjoy!

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