Ratatoulliewith Minestrone and a Cheese Crust
Heating time: 55-60 minutes
Heating temperature: 180`c
Heating mode: Stove TopDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 300.00 | g | Eggplant |
| 10.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 200.00 | g | Tomato paste |
| 125.00 | ml | Oil, Sunflower |
| 10.00 | g | Garlic |
| 600.00 | g | Onions |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 800.00 | g | Pepper, red |
| 400.00 | g | Pepper, green |
| 1.00 | kg | Baby marrow/courgettes ''Zucchini'' |
| 10.00 | g | Sugar |
| 300.00 | ml | Water |
| 250.00 | ml | Tomato juice |
| 120.00 | g | KNORR Minestrone Soup 4 x 27L |
| 5.00 | pc | Eggs, large (class A) |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 10.00 | g | Mustard, Pommery |
| 450.00 | g | Cheese, Cheddar |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Peel eggplant,cut into cubes and sprinkle with salt. Wash after 15 minutes.
2. Heat oil in a pan, fry onion, garlic and eggplant for 5 minutes.
3. Season and add pepper, zucchini, tomato paste and sugar and cook for 5 minutes.
4. Add the minestrone soup and water and mix well. Cover and bake for 20 minutes20-30 minutes.
5. For the topping, whisk he eggs, Meadowland and mustard together, stir in the cheese, salt and pepper.
6. Pour over the vegetables and bake for 15 minutes or until set.
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