Ratatouille Stuffed Courgettes + Aubergine
This recipe is basically the classic Provençal dish, but with a baked twist! It’s a great option for a dinner party since you can prep the whole thing in advance and grill the cheese just before serving. At this time of year, I love serving it with asparagus and a big citrusy green salad. There is also zero wastage when making this quantity. You could swap the mozzarella for breadcrumbs or just use grated cheese for a different texture.
Serves: 2
Ingredients:
4-5 tbsp extra virgin olive oil
1 medium aubergine, sliced in half and flesh scooped out
2 medium courgettes, sliced in half and flesh scooped out
6 garlic cloves, diced
1 tbsp dried oregano
250g cherry tomatoes, halved
3 tbsp water
A few thyme leaves
Pinch of dried chilli flakes
40g grated Grana Padano
Handful of fresh basil leaves
1 ball mozzarella
Salt and pepper to taste
Instructions:
Preheat the Oven: Preheat your oven to 190°C (375°F). Carefully prepare the vegetables by slicing them in half and scooping out the flesh with a teaspoon. Keep the inside of the aubergine and courgette separate.
Roast the Vegetable Skins: Place the scooped-out vegetable skins onto a baking tray and coat them in 2 tablespoons of olive oil. Season with salt and pepper. Place in the middle of the oven and roast for 15 minutes to soften.
Prepare the Filling: While the vegetables roast, set a frying pan over medium to high heat and add 2 tablespoons of olive oil. Chop up the aubergine flesh and add it to the pan. Fry for 3 minutes to soften, then add another tablespoon of olive oil and mix in the diced garlic. Fry for 2 minutes before adding the chopped courgette flesh, halved cherry tomatoes, dried oregano, water, thyme leaves, and a pinch of dried chilli flakes. Season with salt and pepper. Bring the heat down and simmer for 6 minutes, covered.
Add Cheese and Herbs: Mix in the grated Grana Padano and fresh basil leaves. Check the seasoning and adjust as needed.
Stuff and Bake the Vegetables: Spoon the filling evenly into the softened vegetable skins. Place them back in the oven and bake for 10 minutes.
Grill the Cheese: Remove the tray from the oven and tear the mozzarella over the top of the stuffed vegetables. Drizzle with a little olive oil, and season with salt and pepper. Place under a hot grill for 5-6 minutes or until the cheese is bubbling and golden.
Serve: Serve these Ratatouille Stuffed Courgettes and Aubergine straight away, ideally with a side of asparagus and a big citrusy green salad.
Enjoy!
This Ratatouille Stuffed Courgettes and Aubergine is a delicious, comforting dish that is easy to make and perfect for any occasion. With the rich flavours of Provençal cuisine, it’s a great way to enjoy the season's best produce. Try it out and let me know how it goes!