This French baked vegetable and egg dish is one of our favourite French Women Don’t Get Fat easy dinner recipes by Mireille Guiliano. It’s a great way to use up those leftover vegetables lurking in your fridge, and is delicious hot, warm or room temperature.
To make this easy dinner even quicker, sauté your vegetables the night before and refrigerate them, then just whip up the egg ricotta batter, fold the veggies in and dinner is ready in 30 minutes!
We had cherry trees in our garden, and from the time I was eight, I got to climb the ladder (and some branches) and pick cherries. My little girlfriends and I would sometimes overeat the fresh cherries, but there was still enough to bring back to my mom, who used them to make a clafoutis, baking the fresh fruit in a custardy batter in a round baking dish. The curious name for this dessert comes from the verb clafir, ‘to fill up’, because you fill up the batter and mould with fruit, most commonly cherries. Clafoutis usually refers to a dessert preparation, but in Provence it can be a savoury yet still rich dish with cheese, eggs and bread – Mireille Guiliano.
Preparation Time: 20-25minutes
Cooking Time: 35 minutes
2 tablespoons olive oil
1 small eggplant, cut into 1cm dice
1 yellow capsicum, seeded and cut into 1cm dice
salt and freshly ground pepper
1 slice bread, crusts removed
2 cloves garlic, peeled
2 tablespoons finely shredded fresh basil leaves
50g black olives, pitted and halved
110g grated parmesan
butter, softened, for baking dish
fresh basil, for garnish
1. Preheat the oven to 180ْ C.
2. Heat the olive oil over medium heat in a frying pan and sauté eggplant and capsicum until softened, about 6 minutes. Season to taste and set aside to cool.
3. In a food processor, combine bread, garlic, ricotta and eggs and blend until smooth. Season with salt and pepper and using a spatula, fold in 1 tablespoon basil, the olives, parmesan, eggplant and capsicum.
4. Pour the mixture into a lightly buttered 21cm square baking dish and bake until lightly golden, 30 to 35 minutes. Serve warm or at room temperature, garnished with basil.
What are your favourite easy dinner recipes?