West African ratatouille
Chef
John Bacha
Hospital
Mercy St. Elizabeth Boardman Campus
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 cups olive oil
3/4 cup lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
15 cups sweet potato, peeled and cubed
15 cups eggplant, skin on and cubed
15 cups plantains
3/4 cup toasted pumpkin seeds
3/4 cup lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
15 cups sweet potato, peeled and cubed
15 cups eggplant, skin on and cubed
15 cups plantains
3/4 cup toasted pumpkin seeds
preparation
Instructions
1. In a bowl, combine the olive oil, lemon juice, salt, and pepper; mix well.
2. Toss the cubed sweet potato, eggplant, and plantains separately in the olive oil mixture and place them separately onto a parchment-lined sheet pan.
3. Place into a convection oven at 350°F for 12 minutes or until the products are golden and roasted.
4. On a service plate, place 1/2 cup of the roasted sweet potato in the center of the plate. Nappe 1 tablespoon of the red pepper sauce on top, add 1/2 cup of the eggplant, repeat with sauce, top with 1/2 cup of the plantains, and add 1/4 cup sauce on top.
5. Garnish the ratatouille with a pinch of microgreens. Around the base of the plate, sprinkle 1 teaspoon of pumpkin seeds and finely diced yellow pepper around the base.
2. Toss the cubed sweet potato, eggplant, and plantains separately in the olive oil mixture and place them separately onto a parchment-lined sheet pan.
3. Place into a convection oven at 350°F for 12 minutes or until the products are golden and roasted.
4. On a service plate, place 1/2 cup of the roasted sweet potato in the center of the plate. Nappe 1 tablespoon of the red pepper sauce on top, add 1/2 cup of the eggplant, repeat with sauce, top with 1/2 cup of the plantains, and add 1/4 cup sauce on top.
5. Garnish the ratatouille with a pinch of microgreens. Around the base of the plate, sprinkle 1 teaspoon of pumpkin seeds and finely diced yellow pepper around the base.
