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Baked Ratatouille With Cheese Custard

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			1	Servings

INGREDIENTS

5	T	Olive oil
1 1/2	lb	Eggplant, about 1 large
		peeled and cut into
		1/2-inch cubes
2		Onions, chopped fine
4		Garlic cloves, minced
1/4	t	Dried hot red pepper flakes
1		Red bell pepper, cut into
		1/2-inch pieces
1		Yellow bell pepper, cut into
		1/2-inch pieces
1		Green bell pepper, cut into
		1/2-inch pieces
1	lb	Vine-ripened tomatoes
		seeded and chopped fine
		or
		a 28-ounce can whole
		tomatoes drained and
		chopped fine
1	c	Cooked chick-peas, rinsed
		and drained if canned
2/3	c	Packed fresh basil leaves
		washed well spun dry
		and
		chopped
2/3	c	Packed fresh parsley leaves
		washed well spun dry
		and
		chopped
1/4	t	Ground allspice
		Freshly ground black pepper
		to taste
1/2		Stick, 1/4 cup unsalted
		butter
1/3	c	All-purpose flour
2	c	Milk
1/2	c	Freshly Parmesan, about 2
		ounces
3		Egg yolks

INSTRUCTIONS

1998    
Make ratatouille: In a 12-inch non-stick skillet heat 2 tablespoons
oil over moderate heat until hot but not smoking and cook half of
eggplant, stirring frequently, until golden brown and tender, about 6
minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish
or other shallow baking dish. Cook remaining eggplant in 2  tablespoons
oil in same manner and add to dish.  In skillet cook onions, garlic,
and red pepper flakes in remaining  tablespoon oil over moderately low
heat, stirring, until onions are  softened. Add bell peppers and cook
over moderate heat, stirring  occasionally, until tender, about 8
minutes. Stir in remaining  ratatouille ingredients and simmer,
stirring occasionally, 5 minutes.  Season mixture with salt and
additional pepper and spoon evenly over  eggplant.  Preheat oven to
375Â°F.  Make cheese custard: In a 1 1/2-quart heavy saucepan melt
butter over  moderately low heat and whisk in flour. Cook roux,
whisking, 3  minutes and whisk in milk in a stream and salt and pepper
to taste.  Bring sauce to boil, whisking constantly, and simmer,
whisking, 2  minutes. Stir in Parmesan and remove pan from heat. In a
heatproof  bowl whisk yolks together and whisk in about one fourth of
sauce.  Whisk yolk mixture into remaining sauce.  Spoon custard over
ratatouille. Ratatouille may be prepared up to this  point 4 hours
ahead and chilled, covered.  Bake ratatouille in middle of oven 45
minutes, or until custard is  lightly browned. Cool ratatouille 10
minutes before serving.  Serves 4 to 6 as a main course or 8 as a side
dish  Gourmet September 1995  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 05,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4113 Calories From Fat: 2702 Total Fat: 307.3g Cholesterol: 1139.1mg Sodium: 4054.6mg Potassium: 8422.8mg Carbohydrates: 264.3g Fiber: 84.8g Sugar: 101.5g Protein: 122.2g