Ratatouille Parcels
A delicate fusion of Mediterranean vegetables including eggplants and peppers, gently steamed in foil with aromatic white port, fresh ginger, and herbs. A refined take on the classic French ratatouille.
4 servings
30 min
Ingredients
- •2 whole beautiful eggplants
- •2 whole red peppers
- •2 whole yellow peppers
- •4 bulb bulb spring onions
- •1¾ oz fresh ginger
- •1 whole organic lemon (unwaxed)
- •⅔ cup olive oil
- •½ cup white port
- •1 branch rosemary
- •1 leaf bay leaf
- •to taste salt and pepper
Cooking Instructions
- 1.
Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
10 min
- 2.
Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
5 min
- 3.
Cook over gentle heat for 15 minutes.
15 min
