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Ratatouille Moulds with Saffron Sauce Recipe

Ratatouille Moulds with Saffron Sauce
How to make Ratatouille Moulds with Saffron Sauce

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

  • Total Cook Time 55 mins
  • Prep Time 15 mins
  • Cook Time 40 mins
  • Recipe Servings6
  • Intermediate

Ingredients of Ratatouille Moulds with Saffron Sauce

  • 250 Gram Aubergine (diced)
  • To taste Salt
  • 2 Tbsp Oil
  • 1 Large Onion (diced)
  • 1 tsp Garlic paste
  • 350 Gram Courgettes (sliced), sliced
  • 1 Green capsicum (diced)
  • 2 Tomatoes (peeled and deseeded), chopped
  • 3 Tbsp Thick tomato paste
  • To taste Pepper
  • 2 Tbsp Herbs, chopped
  • For Saffron sauce:
  • 1/2 Tbsp Butter
  • 1/2 Tbsp Flour
  • 200 Ml Vegetable stock
  • 1/2 tsp Saffron strands (Soaked in 1 Tbsp water)

How to Make Ratatouille Moulds with Saffron Sauce

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1.
Sprinkle aubergine with salt. Set aside and rinse.
2.
Heat oil in a pan. Fry onions and garlic until onions soften.
3.
Add aubergine, courgette and capsicum. Stir until soft. Season.
4.
Add remaining ingredients. Cover and simmer on a low flame for 20 minutes.
5.
Spoon into oiled/lined moulds and press down firmly. Turn onto plates and serve with sauce.

For the Sauce:

1.
Melt butter in a pan. Stir in flour. Cook for 1 minute.
2.
Pour in stock. Bring to a simmer.
3.
Season well.
4.
Add saffron and cream.
5.
Serve with the ratatouille moulds.

Key Ingredients: Aubergine (diced), Salt, Oil, Onion (diced), Garlic paste, Courgettes (sliced), Green capsicum (diced), Tomatoes (peeled and deseeded), Thick tomato paste, Pepper, Herbs, Butter, Flour, Vegetable stock, Saffron strands (Soaked in 1 Tbsp water)

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