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Ratatouille (Pixar Style) – Confit Byaldi

Servings: 8


INGREDIENTS

  • Step 1: the top - cut each of these into 1/4 inch medallions
  • 80 g (3 oz) Chinese eggplant
  • 80 g (3 oz) Roma tomatoes
  • 80 g (3 oz) yellow zucchini (summer squash)
  • 80 g (3 oz) green zucchini
  • Step 2: sauce (piperade)
  • 30 ml (2 tbsp) avocado oil or additional unsalted butter
  • 30 g (1/4 cup) onion- roughly chopped
  • 6 g (2 cloves) garlic - roughly chopped
  • 80 ml (1/3 cup) unsalted butter – melted
  • 20 g (2/3 cup) Italian parsley (or cilantro)
  • 25 g (1 oz) tomato - roughly chopped
  • 65 g (2 1/2 oz) celery - roughly chopped
  • 50 g (2 oz) eggplant - roughly chopped
  • 10 g (1/2 oz) red pepper - roughly chopped
  • 15 ml (1 tbsp) Herbes de Provence (with lavender)
  • 6 g (1 tsp) salt
  • 3 g (1 tsp) black pepper
  • 50 g (1/4 cup) extra virgin olive oil - for pureeing ONLY
  • To Serve: Optional Topping
  • 45 ml (3 tbsp – 1/2 tbsp per serving) either good quality olive oil or melted unsalted butter or the more traditional,
  • 10 ml (2 tsp) balsamic vinegar (¼ tsp per serving.)

DIRECTIONS

  • Step 1:
  • 1.   Using a mandoline, or a very sharp knife, evenly slice each of the step 1 ingredients. Lay them out in neat rows for easy arranging into a pattern. Set aside

  • Step 2: Sauce (piperade)
  • 2.   In a saucepan or deep-sided frying pan, heat the avocado oil/unsalted butter over medium low heat until oil is hot

  • 3.   Place the onion into the hot oil/butter and saute until clear

  • 4.   Add the celery and red pepper. Sautee for 2-4 minutes

  • 5.   Add the rest of the ingredients , stir and saute until all ingredients seem tender – careful not to overcook or burn

  • 6.   Remove from heat and puree in blender

  • Step 3: Preheat oven to 180 C or 350 F
  • 7.   Spread the pureed sauce into the bottom of a pie pan

  • 8.   Take your prepared vegetable medallions and arrange in the following order: purple (Chinese eggplant), red (plum tomato), yellow (zucchini), green (zucchini), and place the arranged sliced vegetables by fanning them along the outer part of the pie pan until you have closed the circle (HINT: make sure you finish with the correct pattern of colors). Repeat doing the middle circle and finally do the innermost circle. In the very center, place a large eggplant medallion, then a smaller green zucchini medallion, and last a small yellow zucchini medallion

  • 9.   Cover with aluminum foil. Bake for 30 minutes. Check for tenderness of vegetable medallions. Remove aluminum foil from the vegetables. Bake for 5-10 minutes more to caramelize the vegetables and to achieve desired tenderness. Do not over bake as the vegetables will fall apart when removing from pie pan

  • 10.   Serve either by scooping out and laying flat at the side of dinner plate or, if desired, use a medium ring mold to arrange the vegetables in a vertical wheel (confit byaldi form). Remove ring mold carefully

  • 11.   To give it that Pixar restaurant critic presentation, pour 1/2 tbsp of good quality olive oil or melted butter over each individual serving

MACRONUTRIENTS CHARTS

Macros

FYI

Ratatouille is a stewed vegetable dish which originated in Nice, France. As a result, ratatouille is sometimes referred to as ratatouille niçoise. In the original ratatouille recipe, the vegetables are fried before baking.

Confit byaldi is a variation on the traditional Ratatouille which was adapted by French chef Michel Guerard. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.

For the Pixar movie Ratatouille, Brad Lewis asked American celebrity chef Thomas Keller to create a version of ratatouille that he would serve to the world's most famous food critic. Keller decided he would make the ratatouille in confit byaldi form, and fan the vegetable rounds accordion-style. (wiki article on Ratatouille)

The sauce (piperade) is a variation from the traditional to reduce carbohydrates and to add more nutrients with the addition of Italian parsley/cilantro, fiber with celery, and healthy fats with the melted butter.

I hope you try this impressive looking but so easy all vegetable side dish.


Recipe tags: atkins, banting, confit byaldi, diabetic, disney ratatouille, easy ratatouille, eggplant zucchini, gluten free, high fat, keto, keto ratatouille, ketogenic, ketogenic ratatouille, LCHF, low carb, low glycemic, modified atkins, pixar ratatouille, sugar free, vegan ratatouille, vegetarian ratatouille, zucchini eggplant
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  • By Angela Wilkes
  • Cuisine: French
  • Category: Vegetables
  • Created: October 13, 2017

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