Ratatouille, The Indian Way
1 zucchini; 1 purple or green brinjal; 3 medium size tomatoes. Make sure the vegetables are the same size.
1 cup home made curds; 1 large clove garlic, smashed; salt to taste; 1 green chilli, minced; herbs of your choice; spring onions; 1/4 cup olive oil.
Slice the zucchini, tomatoes and brinjal into thick rounds after washing and drying them. Soak the brinjal rounds in salted water ( enough to cover) for 10 minutes to remove the bitterness and avoid discolouration. Drain and keep ready for use. Mix the olive oil and salt together. Grease an ovenproof dish and arrange the zucchini, tomatoes and brinjals in rows, side by side. Pour the olive oil over the vegetables and Bake in a preheated oven for 30 minutes at 200 Celcius or until tender. Remove from oven and let it stand for 10 minutes. In the meanwhile, whisk the curds and smashed garlic together until smooth, adding salt to taste. Pour it over the baked vegetables. Scatter the herbs, spring onions and minced chilli over the cuds. Serve as a main dish or with the rest of the meal.
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