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Quick ratatouille casserole with feta

updated

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Ingredients for 2 servings:

  • 1 zucchini
  • 1 eggplant(s)
  • 2 tomatoes
  • 3 spring onions
  • 1 bell pepper(s), red
  • 250 ml milk
  • 4 eggs
  • 250 g feta cheese
  • 2 tsp, heaped spice paste, green, with ginger (see my recipe in the database)
  • some Allspiceón de la Vera
  • some nutmeg
  • some pepper
  • some herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-carb, easy to prepare

Deseed the tomatoes and cut them into equal-sized cubes along with the remaining vegetables. Crumble the feta and place it in a baking dish along with the vegetables. Mix the milk with the eggs and seasoning paste and season to taste. Pour the milk mixture over the vegetables and mix well. Bake in a preheated oven at 190°C (375°F) for about 30-35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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