Haideti sa strangem toate culorile verii intr-o farfurie, sa le scufundam intr-un sos de rosii aromat cu usturoi, cimbru si ulei de masline pe care sa il adunam din blid cu un colt de paine integrala calda!
INGREDIENTE / INGREDIENTS:
(pentru 2 portii / for 2 servings)
- 1 vanata / 1 eggplant
- 1 dovlecel / 1 zucchini
- 1 ardei / 1 pepper
- 3 rosii / 3 tomatos
- 1 ceapa / 1 onion
- 4 catei de usturoi / 4 garlic cloves
- 2 linguri ulei de masline / 2 tablespoons olive oil
- Sare / Salt
- Cimbru / Thyme
- Parmezan / Parmesan
Spalam vinetele, dovleceii, ardeii si ii taiem rondele groase de 0.5 cm. Presaram cu sare vinetele si dovleceii si ii asezam intr-o sita timp de 30 de minute. Intre timp, dam rosiile pe razatoarea mare si le amestecam cu ceapa taiata marunt, usturoiul strivit, cimbru si sare.
Ungem doua forme termorezistente cu ulei de masline si repartizam sosul de rosii in mod egal. Stergem feliile de vinete si dovlecei cu un servetel si le asezam alternativ in forma. Deasupra asezam feliile de ardei si presaram sare mare, cimbru si ulei de masline.
Acoperim formele cu hartie de copt si introducem in cuptorul incins la 180 grade Celsius pentru 30 de minute. Dupa 30 de minute, indepartam hartia de copt si presaram fasii de parmezan. Mai coacem 10 minute pana cand legumele sunt frumos rumenite.
Nu uitam sa servim cu coltul de paine calda!
English version:
Ratatouille
Let’s gather all the colors of summer in a plate, to immerse them in a tomato sauce flavored with garlic and olive oil, which we can collect from the plate with warm wholemeal bread.
Wash the eggplant, zucchini, pepper and cut 0.5 cm thick slices. Sprinkle the eggplant and zucchini with salt and place in a sieve for 30 minutes. Meanwhile, put the tomatoes on a large grater and mix them with finely chopped onions, crushed garlic, thyme and salt.
Grease two heat-resistant forms with an olive oil and distribute the tomato sauce. Wipe the eggplant and zucchini slices with a napkin and place them alternately in the form. Place the pepper slices on top and sprinkle with salt, thyme and olive oil.
Cover the forms with baking paper and place in the oven heated to 180 degrees Celsius for 30 minutes. After 30 minutes, remove the baking paper and sprinkle with strips of parmesan. Bake for another 10 minutes until the vegetables are nicely browned.
Don’t forget to serve with hot bread!
ENJOY OUR RIDE!