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Roasted Ratatouille

Author: Shelly


  • 1 onion - sliced
  • 3 sticks celery - sliced
  • 1 yellow pepper - roughly diced
  • 2 medium eggplants - diced
  • 6 garlic cloves - chopped roughly
  • 4 to matoes - diced
  • 2-4 scallion stalks - sliced
  • 1-2 star anise
  • Olive oil
  • Sea salt
  • Dill or parsley for garnish

For tahini:

  • ½ cup tahini butter
  • ½ lemon
  • ½ cup filtered water
  • Salt


  • Preheat the oven to 400°F/200°C.
  • Put the vegetables, scallions and star anise on a baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and toss.
  • Roast for 20 minutes or until the vegetable tender, tossing occasionally. The eggplant should be extra tender and golden brown. If your oven is on the hot side, lower it to 380°F/190°C so the veggies don’t burn.

To make the tahini sauce:

  • put the tahini butter in a medium bowl. Squeeze in the lemon juice and stir gently until the tahini begins to thicken and harden. Little by little stir in the water until the texture becomes very smooth and soft.
  • Serve over rice, garnish with dill or parsley and a drizzle of tahini sauce.