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Ratatouille Moulds with Saffron Sauce

Aubergine, courgette and capsicum moulds served with enticing saffron flavored sauce.

Ratatouille Moulds with Saffron Sauce Ratatouille Moulds with Saffron Sauce

Chef

: Roopa Gulati

Recipe Servings

: 6

Recipe Cook Time

: 40 Minutes

Recipe Rating

:
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Ingredients

  • 250 gm diced aubergine

    Salt to taste

    2 Tbsp oil

    1 large onion - diced

    1 tsp garlic paste

    350 gm sliced courgettes

    1 diced green capsicum

    2 tomatoes - peeled, de-seeded and chopped

    3 Tbsp thick tomato paste

    Pepper to taste

    2 Tbsp chopped herbs


    For the saffron sauce:

    1/2 Tbsp butter

    1/2 Tbsp flour

    200 ml vegetable stock

    1/2 tsp saffron strands

    Soaked in 1 Tbsp water

Method

Sprinkle aubergine with salt. Set aside and rinse.

Heat oil in a pan. Fry onions and garlic until onions soften.

Add aubergine, courgette and capsicum. Stir until soft. Season.

Add remaining ingredients. Cover and simmer on a low flame for 20 minutes.

Spoon into oiled/lined moulds and press down firmly. Turn onto plates and serve with sauce.


For the Sauce
:

Melt butter in a pan. Stir in flour. Cook for 1 minute.

Pour in stock. Bring to a simmer.

Season well.

Add saffron and cream.

Serve with the ratatouille moulds.

Key Ingredients: Saffron, Butter, Tomato, Onion, Salt


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