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.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Asian-style ratatouille
  • 1 bunch coriander
  • 1 stick lemon grass, trimmed, chopped
  • 2 clove garlic, chopped
  • 1/2 teaspoon five spice powder
  • 1 teaspoon ground turmeric
  • 2 teaspoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 large (1kg) eggplant, cut lengthways into thick wedges
  • 4 medium (500g) zucchini, sliced thickly
  • 2 medium (400g) red capsicums, sliced thickly
  • 4 medium (600g) vine-ripened tomatoes
  • 2 fresh long green chillies, seeded, sliced
  • 1 teaspoon grated lime rind
  • 1 tablespoon lime juice


Asian-style 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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