Filter
Reset
Sort ByRelevance
Hezzy_tant_Cook
Ratatouille with eggplant, zucchini, potato and camembert
French ratatouille of aubergine, zucchini, red onion, camembert, potato slices and herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Halve the aubergine in the length and cut into slices of ½ cm.
-
Cut the zucchini into slices of ½ cm.
-
Chop the onions and cut the camembert into thin slices.
-
Divide the aubergine over the bottom of the oven dish.
-
Divide the potato slices, zucchini and red onion in succession.
-
Mix the passata with the herbs, pepper and salt and spread over the vegetables.
-
Divide the slices of camembert over it. Bake in the oven for about 35 minutes.
-
Slice the parsley, spread over the oven dish and serve.
-
20 minMain dishleeks, butter, fish bouillon tablet, dry white wine, creme fraiche, salmon fillet, fresh dill, raw ham,waterzooi of salmon and leek -
60 minMain dishcarrots, bunch onion, radish, lemon, broccoli bunch, olive oil, fresh dill, mayonnaise, Greek yoghurt, salmon fillet on the skin, cod fillet,fish board with roasted vegetables -
55 minMain dishRed onion, cooked beetroot, traditional olive oil, frozen puff pastry, frozen kale, salted cashew nuts, goat cheese natural 45,plate pie with beet, kale and goat cheese -
15 minMain dishpotato, black olives without pit, capers, olive oil, lemon juice, dried oregano, cucumber, salmon,in microwave oven baked potato with salmon stew
Nutrition
515Calories
Sodium35% DV840mg
Fat25% DV16g
Protein46% DV23g
Carbs21% DV64g
Fiber36% DV9g
Loved it