Cheesy Baked Ratatouille is a flavorful, gluten-free and nuts-free European French dinner dish made from delicious eggplants, red onions, yellow bell peppers, zucchini tomatoes and thyme leaves topped with eggs plain yogurt and parmesan cheese.
Special diets: Vegetarian | gluten-free | nuts-free |
️Allergens: eggs | not vegan | lactose | soy |
⏱ 79 mins – easy
🍽 6 servings – 152 kcal per serving
- 1 eggplant
- 4 tsp canola oil
- 2 red onions
- 2 yellow bell peppers
- 2 zucchini
- 2 cloves of garlic
- 14 oz tomatoes
- 2 tsp vegetable broth
- 2 sprigs thyme leaves
- 2 tbsp thyme leaves
- 1 oz basil
- 1 egg
- 5 oz plain yogurt
- 1 oz Parmesan cheese
- 2 oz arugula
- 2 tbsp balsamic vinegar
- 1 knife
- 1 grater
- 1 frying pan
- 1 lid
- 1 baking sheet
- 1 baking parchment
- 1 bowl
- 1 oven
- 1 wooden spoon
- 1 fork
- 1 whisk
- 1 ovenproof dish
- 1 fish slice
- 1 plate
Destalk eggplant and zucchini, then slice them thinly. Cut yellow bell peppers into thin strips and trim basil leaves from stem. Peel red onions and garlic, then slice them.
Grate parmesan cheese with a grater.
Peel tomatoes and slice them.
Preheat the oven to 430°F for 12-15 minutes.
Line a baking sheet with parchment paper. Put eggplant slices and drizzle with 2 tsp of canola oil.
Put the baking sheet in the oven and bake for 8 minutes, then take it out of the oven.
Flip eggplant slices with a fish slice.
Put the baking sheet back in the oven and bake for 6 minutes. Take it out of the oven to get roasted eggplants.
Heat 2 tsp of canola oil in a pan. Add onion slices and stir-fry for 4 minutes with a wooden spoon. Add eggplants, zucchini, yellow bell pepper, and garlic to the pan. Stir-fry for 3 minutes , add tomatoes and 0.8 cups of water. Add vegetable broth, basil, and sprigs of thyme leaves to the pan. Cover the pan with a lid and cook on low heat for 20 minutes. Next, take off the lid, then turn off the heat to get a ratatouille.
Crack eggs in a bowl and whisk. Add plain yogurt, parmesan cheese, and 1 tbsp of water to the bowl. Whisk the mixture to get a parmesan yogurt mixture.
Transfer ratatouille to an ovenproof dish and spread with the parmesan yogurt mixture. Scatter thyme leaves to the dish, put it in the oven and bake for 10 minutes.
Take the dish out of the oven to get a cheesy baked ratatouille.
Combine arugula and balsamic vinegar in a plate with a fork.
Serve a piece of cheesy baked ratatouille with arugula salad.
It’s ready to be served !