"A Winter Ratatouille with Smoked Eggplant Dip , topped with Pomegranate and Black Sesame Seeds"
Winter Squash Ratatouille
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Prep time 30mins
Cook time 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 1 thinly sliced eggplant
- 6 thinly sliced roma tomatoes
- 2 thinly sliced turnips
- 2 tablespoons olive oil
- 1 diced yellow onion
- 4 minced garlic cloves
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 1 cups diced butternut squash
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 3 tablespoons garam marsala
- 2 teaspoons chopped fresh thyme
- 2 teaspoons cayenne pepper
- 28 ounces diced canned tomatoes
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1 teaspoons minced garlic cloves
- 2 tablespoons chopped parsley
- 4 tablespoons olive oil
- or to taste salt & pepper
Method
Step 1
Smoke 1 halved eggplant over grill until blackened and soft. Add to food processor the following: 1 garlic clove, finely grated, 1/2 cup plain Greek yogurt, 1/2 cup finely chopped mint, 1 teaspoon crushed red pepper flakes 2 tablespoons olive oil, Kosher salt. Set aside.
Step 2
Preheat the oven for 375˚F.
Step 3
Slice all vegetables at 1/8”.
Step 4
Heat olive oil at medium-high heat. Sauté the onion, garlic, and bell peppers about 10 minutes.
Step 5
Season then add the crushed tomatoes and butternut. Stir until fully incorporated. Remove from heat, add basil.
Step 6
Arrange the sliced veggies in alternating pattern on top of the sauce. Season with salt and pepper.
Step 7
Cover the pan with foil, bake for 40 minutes. Uncover, bake for another 20.
Step 8
Mix herb seasoning ingredients and pour over the cooked ratatouille. (Herb seasoning: 2T chopped fresh basil, 2 tablespoons chopped fresh thyme, from 8-10 leaves, 1t minced garlic, 2T Chopped parsley, 2t fresh thyme, 4T olive oil, salt/pepper/red pepper flakes to taste)
Step 9
Then dollop on that eggplant and sprinkle on the pomegranate seeds with olive oil drizzle and black sesame seeds!