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Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, and thyme sauce drizzled with olive oil and a few olives. Baked Ratatouille with Olives is a delight for the eyes and the taste buds. Simple to make in under 30 minutes. Simply need a mandoline, and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish—a sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies, it becomes a splendid flavour explosion! I usually serve ratatouille with rice or couscous and add the bottom juice all over the rice. History This southern France dish is usually served as a side dish, but nowadays, like in this recipe, the dish is used as a full main meal! Two prominent variations…

Fried Eggplant with Honey is a popular vegetarian tapa in Spain. These crunchy eggplants are deep-fried in olive oil and finished with a sprinkle of salt and good-quality honey. Have you ever wondered about nice authentic vegetarian tapas? This crunchy Fried Eggplant with Honey tapa is what you are looking for! Called ‘Berenjena con Miel’ in Spanish, this tapa originates from the south of Spain. Nowadays, you’ll find it in about every tapas bar in Spain. It’s usually served with lovely honey or darker cane syrup and a nice sprinkle of salt. A great sweet and salty dish! Deep Frying with Olive Oil Knowing the common eggplants contain lots of water which makes them often saggy once cooked, the only way to make them relatively firm and crisp is by coating them in a light coat of flour and breadcrumbs and frying them up at high temperatures. An essential element to deep…

A tower or lovely colours this mini ratatouille. A fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole, this…

Chinese Eggplant Stir fry (Sichuan Style) recipe is a sweet and sour side dish with a note of heat to it. A quick and simple way to enjoy these firmer and sweeter Chinese eggplants. Chinese Eggplant Stir Fry (Sichuan Style) recipe is a delicious dish from the Chinese region of Szechuan. Made with these long Chinese eggplants you’ll find in any Asian market. They stir fry them usually with a bit of minced pork in this unctuous sauce. This vegetarian version is so easy to make, and done in no time, it goes perfectly with rice, or noodles. Szechuan or Sichuan? Both are right! It all refers to this Northern Chinese region, although Eastern Chinese would say Szechuan and Western ones Sichuan, both are correct. The Chinese eggplant Asian Eggplants are longer, firmer and less bitter. The long asian eggplants have a firmer texture and a less biter flavour in…

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