Ratatouille and Cheesy Garlic Bread Cobbler
By OcadoLife
Published on 25 September 2023
A tasty spin on the classic cheese and tomato pairing, this family-friendly Ratatouille and Cheesy Garlic Bread Cobbler is easy to make and packed with veg. Cooked up by Niki Segnit, author of The Flavour Thesaurus series and Lateral Cooking, it contrasts the charry chewiness of roasted courgette and aubergine with soft sweet potato and onion for a cosy, comforting meal. Add 1 tsp mustard powder to the bread mix to boost the moreish cheesy flavours, if you fancy. Looking for more Aubergine recipes? Look no further.Time and servings
1 hr 20 minsTotal time
Serves 4552 kcal/serving
15 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 1 aubergine, cut into 1.5 cm pieces
- 3 courgettes, cut into 1.5 cm pieces
- 1 sweet potato, cut into 1.5 cm pieces
- 2 red onions, cut into eighths
- 3 garlic cloves, 2 thinly sliced and 1 crushed or grated
- 1 tsp thyme leaves, plus a few sprigs
- 3 tbsp olive oil
- 2 (400g) tins chopped tomatoes
- ½ tsp fine sea salt
- 2 tsp red wine vinegar
- 120g plain flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp granulated sugar
- ¼ tsp sea salt
- 2 tbsp unsalted butter, plus 35g, melted
- 2 tbsp natural yoghurt
- 35g mature cheddar, grated
Method
Step 1
Preheat the oven to 220°C/fan 200°C/gas 7. Put the aubergine, courgette, sweet potato and onion in a large roasting tin with the sliced garlic and thyme leaves. Add the oil, tomatoes and ½ tsp fine sea salt; roast for 30 mins.Step 2
Remove from the oven; reduce to 200°C/180°C fan/gas 6. Stir in the vinegar; roast for 15 mins. Pop a deep ovenproof dish (approx. 22 cm) in the oven to warm up.Step 3
For the topping, put the flour, baking powder, bicarb, sugar and ¼ tsp sea salt into a bowl. In a separate bowl, mix the 2 tbsp butter with the crushed or grated garlic.Step 4
Remove the tin and dish from the oven; scrape the roasted veg into the dish.Step 5
Add the melted butter, yoghurt and 1-2 tbsp water to the flour mix. Stir well to form a soft dough; knead briefly. Divide into 8 and shape into rough rounds, about 1.5 cm thick. Arrange on top of the veg.Step 6
Spread each round with garlic butter, top with cheese and bake for 18-20 mins, until golden. Serve scattered with thyme sprigs.