Recipe: Ratatouille with Smoked Eel
Mounir Toub is one of the best-known chefs in our country. He regularly appears on TV shows, writes cookbooks and teaches hospitality. In his latest book Fast Arabic, Mounir shows you how to put the most delicious Arabic dishes, such as this ratatouille with smoked eel, on the table in no time, within 30 minutes.
Mounir: “Aubergine is a delicious vegetable, but one that comes with instructions. Once you have mastered the preparation method, you can make incredible dishes with it. Like this one: with ten ingredients, you can put a fantastic dish on the table.”
How to make ratatouille with smoked eel
- Heat the olive oil in a large pan with a thick base.
- Fry the aubergine, onion and garlic for about 4 minutes over medium heat until golden brown.
- Add the courgette and fry everything for 4 minutes over high heat.
- Now add the coriander, eel, ras el hanout and harissa. Mix everything carefully.
- Deglaze with the diced tomatoes. Put the lid on the pan, bring to the boil and simmer for 4 minutes. Garnish with some extra coriander leaves.
Mounir’s tip: “Have you seen the film Ratatouille? A must-see if you ask me. If you have more time, make this dish the way they do in the film…”
Title: Fast Arabic
Author: Mounir Toub
Price: €24.99
Publisher: Kosmos Uitgevers
Read also:
- Delicious vegetarian: this aubergine recipe
- Do you really need to salt aubergine?
- Oh yes: aubergine shakshuka
Image: Michell van Voorbergen
