Asian-style ratatouille

Roasted eggplant is the star of this Asian-style ratatouille. Designed for sharing, it makes the perfect accompaniment to any main dish this holiday season.
eggplant capsicum ratatouille



1.Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
2.Wash coriander; drain. Thinly slice roots and half the stems. Reserve leaves. Blend or process coriander root, stems, lemon grass, garlic, spices, sugar, vinegar and ¼ cup of the oil to a paste. Brush paste over eggplant on tray. Season with salt. Roast for 30-40 minutes or until soft.
3.Meanwhile, heat the remaining oil in a wok over a high heat; stir-fry the zucchini and capsicum for 5 minutes or until just tender. Transfer to a platter.
4.Quarter the tomatoes, remove seeds; chop finely. Add to bowl with the chilli, rind and juice. Season to taste.
5.Cut eggplant in half at an angle. Place on platter; scatter with tomato mixture. Top with reserved coriander leaves.

Not suitable to freeze or microwave.


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