Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled ratatouille with feta and fresh herbs
A grilled celebration for all plates; meat lovers and vegetarians alike. With okra lending a distinctive texture, this dish invites creativity- swap in your favorite greens, reds or seasonal vegetables. This dish is all about color and flavor!
Cooking time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | kg | Eggplant |
| 1/2 | kg | Zucchinis, the smaller the better |
| 300 | g | Okra pods, not too long |
| 2-3 | Spring onions | |
| 3-4 | Tomatoes, preferably bottled tomatoes | |
| Olive oil | ||
| Salt | ||
| Pickled jalapeños | ||
| Fresh herbs to taste, e.g. coriander, parsley, basil | ||
| Feta and tortillas or white bread to serve | ||
- Bring the coals to a glow and place them on one side of the grill. Cook the eggplants and spring onions directly on the embers until almost black on the outside and then leave to cook away from the fire. Cook the okras, tomatoes and zucchinis over a direct flame on both sides until they quickly take on color and soften.
- After grilling, place everything in a large pan so that the juices are collected. Cut the okras and onions into bite-sized pieces and remove any burnt bits. Halve the eggplants, scoop out the flesh with a spoon and roughly chop. Add to the pan. Peel the tomatoes and crush them by hand over the vegetables. Pour in a few tablespoons of olive oil. Salt and cook briefly over a high heat.
- Add the chopped pickled jalapeños and season the stew with their pickle juice. Sprinkle with herbs and feta, drizzle with a good dash of olive oil and serve with tortillas or bread.
