Ratatouille Japonaise Recipe

Recipe by Jesse Valentine Portz

4 Japanese eggplants (aubergines)
4 medium to large tomatos
2 zucchini (Italian summer squash)
2 sweet yellow onions (optional)
Honey Miso Marinade below

Slice all vegetables into medallions (rounds) as thinly as possible. Layer vegetables into oiled baking dish, drizzling Honey Miso Marinade onto each layer as you assemble. Layer first eggplant, then onion then zucchini, then tomato, then eggplant again, repeating as amount of ingredients allows. Cover with lid or foil shiny side to food and roast in a 350ºF oven for 30 minutes. Uncover and roast for another 10 minutes. Serve with either toasted baguette or brown rice.

Honey Miso Marinade

Juice of 1 lemon- about 3-4 Tlbs
6 cloves garlic, pressed/minced
1 cm (1/2″) cube fresh ginger, grated or minced
2 Tbs raw honey
2 Tbs Tamari or soy sauce
1 Tbs Miso paste
2 tsp ground black pepper
3 Tbs sesame or walnut oil
1/2 tsp soya lecithin

Place ingredients in a bowl or blender and mix well.

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