Spicy Berbere Ratatouille with Coconut Sauce
Addictively spicy berbere ratatouille that is at once sweet, spicy, and deeply savory topped with a refreshing coconut cilantro sauce.
Yield: 4-6 servings
For the ratatouille
  • 2.5 lb eggplant, cut into 1-inch cubes
  • 4 mixed red and yellow bell peppers, seeded and cut into 1-inch pieces
  • 1 lb sweet potato, peeled and cut into ½-inch cubes
  • 2 tbsp berbere spice mix
  • ¾ cup + 2 tbsp olive oil
  • ¾ tsp kosher salt
  • ⅓ oz fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 3 tbsp soy sauce
  • 7.5 tsp maple syrup
  • 10.5 oz cherry tomatoes, halved
  • 2 tsp nigella seeds
For the coconut and cucumber sauce
  • 1 cucumber, grated
  • ¾ cup cilantro, minced
  • 1 oz fresh ginger, peeled and minced
  • ⅔ cup coconut cream
  • 2 tbsp lime juice
  • ¼ tsp kosher salt
For the ratatouille
  1. Heat oven to 450F. Line two baking sheets with parchment paper.
  2. In a large bowl, toss the eggplants, peppers, sweet potatoes, berbere, olive oil, and salt together. Spread on the prepared baking sheets in an even layer. Place in the oven and roast for 40 minutes, stirring halfway through. Once cooked, return to a large bowl and toss with the ginger, garlic, soy sauce, maple syrup, cherry tomatoes, and nigella seeds.
For the coconut sauce
  1. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Place the dry cucumber in a large bowl and mix with the cilantro, ginger, coconut cream, lime juice, and salt. Season to taste with salt.
  2. Serve the ratatouille on a bed of couscous or rice and top with the coconut cream
Recipe from Ottolenghi Flavour
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/11/spicy-berbere-ratatouille-with-coconut-sauce.html