Ratatouille Moulds with Saffron Sauce Recipe
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
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 SauceHideShow Media
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.
Add saffron and cream.
Serve with the ratatouille moulds.