Baked ratatouille & goat’s cheese

• 份量: 6 servings
• 活動時間: 35 minutes
• 總時間: 1 hour 20 minutes

食材

4 tbsp olive oil

2 red onions chopped

2 garlic cloves finely chopped

2 aubergines diced

2 red peppers seeded and diced

1 tsp smoked paprika

2 tbsp balsamic vinegar

1 tsp soy sauce

500ml passata

200g young goat’s cheese

4 courgettes (a mixture of green and yellow looks nice), thinly sliced

400ml milk

50g unsalted butter

50g plain flour

80g parmesan or vegetarian alternative, finely grated

步驟

Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.

To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.

Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.

Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

營養

• 卡路里: 472
• 總脂肪: 31 g
• 飽和脂肪: 16 g
• 鈉: 1 mg
• 總碳水化合物: 25 g
• 膳食纖維: 9 g
• 總糖: 17 g
• 蛋白質: 20 g