Winter Squash Ratatouille
(7)
"A Winter Ratatouille with Smoked Eggplant Dip , topped with Pomegranate and Black Sesame Seeds"
-- @plate_and_pen
Recipe

Details

Prep time 30mins
Cook time 1hr
Serves or Makes: 8

Recipe

  • 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!