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 Baked Potatoes "Ratatouille" Recipe
Today I suggest cooking baked potatoes based on the famous French vegetable dish Ratatouille. The dish turns out to be beautiful, delicious, flavorful and suitable for serving not only for a family feast, but also for the arrival of guests.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For potatoes:
Sauce:
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For potatoes:
Sauce:
Instructions
  1. Wash the zucchini and eggplant well and cut into thin slices. Soak eggplant circles in cold, salted water for 15-20 minutes to remove excess bitterness.
    Wash the zucchini and eggplant well and cut into thin slices. Soak eggplant circles in cold, salted water for 15-20 minutes to remove excess bitterness.
  2. Then combine the sliced eggplant and zucchini, add olive oil (2 tbsp), salt (1/4 tsp), spices, mix thoroughly so that each circle is soaked in oil.
    Then combine the sliced eggplant and zucchini, add olive oil (2 tbsp), salt (1/4 tsp), spices, mix thoroughly so that each circle is soaked in oil.
  3. Wash the potatoes, peel them, and make incisions not completely. To make it convenient to make incisions, you can put wooden sticks. Coat each potato with salt (1/4 tsp).
    Wash the potatoes, peel them, and make incisions not completely. To make it convenient to make incisions, you can put wooden sticks. Coat each potato with salt (1/4 tsp).
  4. Alternately insert zucchini and eggplant into each incision. Transfer to the form. Using a silicone brush, brush the top of the potatoes with olive oil (1 tablespoon).
    Alternately insert zucchini and eggplant into each incision. Transfer to the form. Using a silicone brush, brush the top of the potatoes with olive oil (1 tablespoon).
  5. Next, prepare the sauce. Wash the tomatoes and cut them into cubes. Wash the bell pepper, remove the seeds, and cut into cubes. Peel the garlic, wash it and cut it into plates. Combine everything in a frying pan. Add olive oil, soy sauce, and ground pepper. If there are extra zucchini and eggplant, they can also be finely chopped and added to the sauce. Simmer over medium heat for 7 minutes. I sometimes add a tablespoon of sugar, it turns out a little sweet taste, but this is optional)
    Next, prepare the sauce. Wash the tomatoes and cut them into cubes. Wash the bell pepper, remove the seeds, and cut into cubes. Peel the garlic, wash it and cut it into plates. Combine everything in a frying pan. Add olive oil, soy sauce, and ground pepper. If there are extra zucchini and eggplant, they can also be finely chopped and added to the sauce. Simmer over medium heat for 7 minutes. I sometimes add a tablespoon of sugar, it turns out a little sweet taste, but this is optional)
  6. Peel the onion, wash it, and cut it into cubes. Fry in olive oil (1 tbsp) until Golden.
    Peel the onion, wash it, and cut it into cubes. Fry in olive oil (1 tbsp) until Golden.
  7. Add the onion to the sauce and stir.
    Add the onion to the sauce and stir.
  8. If desired, the sauce can be crushed with a blender until smooth, I crushed it so that small pieces remain.
    If desired, the sauce can be crushed with a blender until smooth, I crushed it so that small pieces remain.
  9. Pour the sauce over the potatoes. Cook in the oven, preheated to 200 degrees, 35-40 minutes, depending on the size of the potatoes. Then turn off the oven and leave it there for another 10-15 minutes.
    Pour the sauce over the potatoes. Cook in the oven, preheated to 200 degrees, 35-40 minutes, depending on the size of the potatoes. Then turn off the oven and leave it there for another 10-15 minutes.
  10. The finished dish can be served to the table.
    The finished dish can be served to the table.
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