Baked Aubergine, Goat's Cheese and Tomato Ratatouille

Name: Baked Aubergine, Goat's Cheese and Tomato Ratatouille
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 200 g plum tomatoes; 160 g aubergine; 2 pinches fine sea salt; 60 g Parmesan cheese; 25 g walnut halves; 1 garlic clove; 50 g fresh basil leaves; 100 g olive oil; 200 g goat's cheese, soft; 4 pinches dried oregano; 50 g honey; 40 g white wine vinegar

3.8 5 évaluations

Préparation 20min

Total 40min

4 portions

Ingrédients

plum tomatoes
200 g
aubergine washed, ends removed, halved lengthways
160 g
fine sea salt plus ¼ tsp
2 pinches
Parmesan cheese cut in pieces (2 cm)
60 g
vegetarian hard cheese, cut in pieces (2 cm)
walnut halves
25 g
garlic clove
1
fresh basil leaves
50 g
olive oil
100 g
goat's cheese, soft thinly sliced
200 g
dried oregano
4 pinches
honey
50 g
agave syrup
white wine vinegar
40 g