Aubergine ratatouille
A classic dish that was especially popular in the 1990s. However, it is a dish for any decade, certainly when the ingredients are treated as finely as in this recipe.
Implementation of the well-known classic dish by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.
Enlarge
Ingredients
|
1 |
|
aubergine |
|
1 |
|
fennel |
|
1 |
|
leek |
|
1 |
|
onion |
|
50 |
g |
tomato, concassé |
Preparation method
- Peel the aubergines, and clean the leek, onion and fennel.
- Dice all the ingredients very finely.
- Briefly fry all ingredients in a frying pan and season with salt and pepper to taste.
- Use immediately or allow to cool. Can be used hot or cold.
Serving suggestions
- As a vegetable garnish.
- As part of, for example, soaked mussels with ratatouille and potato crème.