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Indulge in the exquisite Confit Bayaldi, a visually stunning French Riviera vegetarian dish resembling Ratatouille but with a creative twist. Layers of thinly sliced eggplants, zucchini, and tomatoes are elegantly arranged in a rose shape, making it a centerpiece for any brunch or dinner party. Enhanced with aromatic herbs and olives for a delightful and healthy dining experience.
Total time100 min
Ingredients18
Serving size6
Calories210
Mandolin
Knife
Cutting Board
Large Heavy-Bottomed Pan (Dutch Oven)
Pastry Circle (8 inch)
Oven-Safe Round Dish (10 inch)
Oven Mitts or Dish Towel
Measuring Spoons
Measuring Cups
Serving Spoon
INGREDIENTS FOR A BAYALDI
2 medium sized Eggplants, very thinly sliced (use a mandolin if you have one)
2 Medium sized zucchini very thinly sliced
3 large tomatoes, cut in half lengthwise and very thinly sliced
FOR THE PIPERADE ( A MIX OF ONIONS, PEPPERS AND TOMATOES THAT MAKES A DELICIOUS BASE FOR THE BAYALDI)
2 large, white onions, cut in half lengthwise and very thinly sliced
2 red bell peppers, seeds and core removed, cut in half lengthwise and very thinly sliced