Provençal Ratatouille Spread 🇫🇷🌻
This is one of those dishes that I kind of made on accident but it ended up tasting really good. I love ratatouille served with a torn end of a hot crispy baguette or on top of some herbed rice for a healthy vegetarian dinner, but with a little extra steps and a few different ingredients, the same things that are in a classic ratatouille can be an excellent dip/spread served with crackers. You’ll need:
1 large eggplant, peeled and cut into large cubes.
1 zucchini, cut into discs
1 white onion, cut in large pieces
1 lb of cherry tomatoes, sliced in half
6 whole garlic cloves, smashed
1/2 cup of fresh grated Parmesan
1/2 cup of dry roasted unsalted walnuts
3 tbsp Herbs de Provence
Fresh cracked pepper
1.) preheat oven to 400°F
2.) prepare the peeled and cut eggplant by messaging it with kosher salt and letting it release some water for 20-30 minutes. Pat dry.
3.) use a large bowl to toss the eggplant, zucchini, onion, garlic and sliced tomatoes in olive oil, Herbs de Provence, kosher salt and pepper.
4.) distribute the vegetables on a baking sheet lined with aluminum foil and roast in the oven for 20 min. Let cool for 10 minutes before next step.
5.) reserving some of the eggplant and tomatoes to use for topping, place the rest of the vegetables in a food processor with 3 tbsp of olive oil as well as the Parmesan and walnuts. Turn on and blend until it all comes together. 30-45 seconds.
6.) transfer to a serving bowl and top with unprocessed roasted vegetables and maybe some freshly sliced cherry tomatoes. Finish with a drizzle of olive oil, some Parmesan and fresh cracked pepper. Serve with pita chips or saltines.
If you want to get extra French-Provençal-Mediterranean, you could spread this on crustini and top with a grilled shrimp or maybe a raw oyster, a little hit of lemon. 👌🏼👌🏼
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