Oven Ratatouille with Walnuts and Mozzarella
A delicious oven-baked ratatouille with aubergines, courgettes, potatoes, walnuts, and mozzarella, topped with hard cheese flakes, served with a fresh rocket salad and dressing.
Time
00:00:00
Covers
- 2 pieces Aubergine
- 2 pieces Courgette
- 400 g Floury potatoes
- 2 pieces Onion
- 2 pieces Garlic clove
- 4 g Seasoning mix "Hello Harissa"
- 400 g Tomato sugo
- 2 tbsp Olive oil (+ additionally for the pan)
- 2 pieces Mozzarella
- 40 g Walnuts
- 150 g Rocket
- 90 g Hard cheese, grated
- 2 tbsp Balsamic vinegar
- 2 tbsp Water
- 0 to taste Salt
- 0 to taste Pepper
- 1 pinch Sugar
Wash the vegetables. Preheat the oven to 220°C top/bottom heat (200°C fan). Trim the ends of the aubergine and courgette and cut into slices about 0.5 cm thick. Peel the potato and cut into 0.5 cm thick slices. Peel the onion, halve it, and cut into fine half rings. Peel the garlic. (To prevent the aubergine from tasting bitter, salt immediately after cutting and blot dry after about 10 minutes.)
Duration: 20m
Toast the walnut kernels in a large pan without fat for 2–3 minutes until they start to smell fragrant. Remove and let cool. Heat 1 tbsp olive oil in the pan, add the onion, press in the garlic and sauté both for 2–3 minutes until translucent. Add the seasoning mix "Hello Harissa" and roast all together briefly. Stir in half of the tomato sugo and season with salt and pepper.
Duration: 10m
Place the onion mixture in a large casserole dish and spread evenly. Layer aubergine, potato, and courgette slices alternately over the onion mixture. Season with salt and pepper and drizzle everything with 2 tbsp olive oil. (For 4 people, use 2 casserole dishes.)
Duration: 10m
Prepare the dressing in a large bowl: whisk balsamic vinegar, olive oil, water, salt, pepper and a pinch of sugar. Roughly chop the walnuts and add them to the dressing.
Duration: 5m
Halve the olives and place them along with the remaining tomato sugo over the vegetables. Tear the mozzarella and distribute it with half the grated hard cheese over the vegetables. Bake the whole dish for about 10 minutes until the mozzarella has melted. (Halve the olives.)
Duration: 15m
Spread the rocket in the large bowl and mix it with the dressing, the remaining walnuts, and the remaining hard cheese flakes. Divide oven ratatouille and salad onto plates and enjoy.
Duration: 5m
Done When
Recipe completed