Ratatʻulu
Jan 15, 2023
Ratatʻulu
Check out this ratatʻulu recipe, a ratatouille using breadfruit. A healthy and hearty side dish even Anton Ego would approve.
Ingredients
1 mature ʻulu - fresh or 24 oz. recipe ready ʻulu
7 or 8 Kamuela tomatoes
3 or 4 Italian egglant
2 large zucchini
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½ cup extra virgin olive oil
4 cloves garlic pressed
1 Tbsp salt
1 Tbsp black pepper
2 Tbsp rosemary
1 Tbsp thyme
2 Tbsp sage
2 Tbsp basil
2 Tbsp lemon balm
1 Tbsp marjoram
1 Tbsp oregano
3 tablespoons white cooking wine
1 tsp lemon zest
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1 large bowl of water
½ lemon squeezed
parmesean grated (optional)
Sprigs of herbs for garnish
Directions
Quarter and remove the stem and core of the fresh mature ʻulu fruit. Soak in lemon water bath to prevent browning. Peeling the skin is optional.
Thinly slice the ʻulu to 1/16” inch thickness and all vegetables to 1/8” inch thickness. Soak the fresh ʻulu and eggplant in a bowl of lemon water to prevent browning. A mandoline slicer is useful for this step.
If you are using recipe-ready ʻulu, slice it as thin as possible. There is no need to soak this ʻulu in lemon water since it is already par-cooked.
Lightly oil a large baking pan and layer the sliced ʻulu, tomato, eggplant and zucchini from one side of the pan to the other. You may need to make more or less layers of ʻulu in between depending on the total slices available.
Combine the olive oil, minced garlic, finely chopped herbs, wine, salt and pepper and mix well. Use fresh herbs if possible.
Drizzle the pan of sliced vegetables with the oil mixture evenly with a spoon.
Heat the oven to 380F and bake the pan uncovered for 40 about minutes until the vegetables start to brown.
Remove the pan from the oven. Cover with parmesan cheese, and more black pepper. Top with sprigs of a medley of fresh herbs. (note: cheese is optional)
Finish the ratatʻulu in the oven for another 10 minutes until cheese is melted and golden.
Drizzle 4 tablespoons of olive oil over the ratatʻulu before serving.
