![]() To get the ratatouille ingredients to cook and stay moist in the oven over a 45 minute cooking time, I found it to be important to let the vegetables steam themselves. Eggplants are very absorbent vegetables and will soak up a lot of seasoning. ![]() It is super important to season your vegetables liberally with salt and pepper and a healthy drizzle of olive oil over the top. Some people create a casserole and layer the vegetables in a casserole dish but I had a very specific plating in mind, so a baking sheet worked for me. I then layered my ratatouille ingredients on a sheet pan, lined with a silicone mat, in a few rows. One of the important things to remember is that each slice needs to be the same thickness in order for the whole dish to cook correctly. If you’re super confident in your knife skills, you could free hand it. To create the thin slices that you’ll need with the ratatouille ingredients, you’ll need either a mandoline or a food processor with a slicing attachment. Once I saw that he was the mastermind behind this plating of a traditional ratatouille, I knew that I had to create my baked ratatouille recipe with elements of Thomas Keller in there. I told you, Thomas Keller is my food spirit animal (check out this post for another Thomas Keller inspired dish). Now what makes this recipe so amazing, and I didn’t know this at the beginning of my research, is that Thomas Keller perfected this dish. Confit byaldi is a Modern French interpretation of Ratatouille in which the ratatouille ingredients are sliced thin, layered, and then baked. ![]()
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