Imagine a dish that captures the essence of French countryside cooking, where vibrant vegetables meet a creamy, indulgent cheese custard in a symphony of flavors that will transport you straight to Provence. This Baked Ratatouille with Cheese Custard is not just a recipe; it's a culinary adventure that transforms humble vegetables into a show-stopping meal that will impress even the most discerning food lovers. Get ready to elevate your home cooking and create a dish that's both rustic and elegant!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cups tomato sauce
- 1 cup cheese, shredded
- 2 eggs
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and prepare all vegetables: dice the eggplant, slice the zucchini, chop the bell pepper and onion into uniform pieces to ensure even cooking.
- In a large skillet, sauté the chopped onions until translucent and slightly golden, about 3-4 minutes. Add diced bell peppers and cook for an additional 2 minutes.
- Add the eggplant and zucchini to the skillet, cooking for 5-6 minutes until the vegetables start to soften but are not completely cooked.
- Pour the tomato sauce over the vegetables, stirring to combine. Season with salt and pepper. Cook for another 3-4 minutes.
- Transfer the vegetable mixture to the prepared baking dish, spreading it evenly.
- In a separate bowl, whisk together eggs, milk, and half of the shredded cheese. Season with a pinch of salt and pepper.
- Pour the cheese custard mixture evenly over the vegetable base, ensuring it covers the surface.
- Sprinkle the remaining cheese on top of the dish.
- Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown and slightly bubbling.
- Remove from the oven and let it rest for 5-10 minutes before serving to allow the dish to set.
- Serve hot, garnished with fresh herbs like basil or parsley if desired.
Tips
- Vegetable Prep is Key: Cut all vegetables into uniform sizes to ensure even cooking and a beautiful presentation.
- Don't Overcook Vegetables: Sauté them just until they start to soften to maintain their texture and vibrant colors.
- Layer Flavors: Season each layer of vegetables and the custard to build depth of taste.
- Choose Fresh Ingredients: Use ripe, in-season vegetables for the most intense flavor.
- Let it Rest: Allow the dish to sit for 5-10 minutes after baking to help the custard set and make serving easier.
- Customize Your Cheese: Experiment with different cheese blends like Gruyère, mozzarella, or a mix of cheeses for unique flavor profiles.
- Make it Ahead: This dish can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
