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Ratatouille Moulds with Saffron Sauce

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Ratatouille Moulds with Saffron Sauce

Ratatouille Moulds with Saffron Sauce


:Roopa Gulati

Recipe Servings


Recipe Cook Time

:40 Minutes

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


  • 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


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, eggplant, vegetable oil, garlic, capsicum, black pepper, herbs, flour, Zucchini