Recipe Directions
1. Blend the marinade ingredients until the dates are well dispersed.
2. Place all other ingredients (reserving a little of the parsley and basil for later) in a large bowl.
3. Stir the marinade through until all ingredients are well-coated, separating the courgette slices as you do so.
4. Leave 24 hours, stirring really well 2-3 times during the period.
5. Just before serving, stir through more chopped parsley, and garnish with basil leaves.
Debbietook's Thoughts
By debbietook Not adapted or inspired by any other raw recipe – only the cooked version!
Straightforward to make. All you have to do is remember to make it the day before you want to eat it.
So, this was inspired by my old love of cooked ratatouille. Remembering how long slow cooking caramelized the onions, I used a little date, as a sweetener.
Cooked ratatouille can be over-oily, and here the vegetables are marinaded, meaning that only a little oil needs to be used (and some gorgeous juices result!). Instead of (unripe) green pepper I’ve used (ripe) red pepper. And I’ve added mushrooms.
And, if there is anyone who has until now felt that aubergine can’t be eaten raw. Do try this recipe.
I hope you enjoy it.
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Comments
Top voted
debbietook
Jul 17, 2010
Message for Bluedolphin (I tried to reply to your e-mail but it kept bouncing).
The dates are pre-soaked to maximise the chances of their dispersing through the liquid when blended (when I first made this recipe I didn't have a Vitamix...). By soaking for just one hour they'll lose a little sweetness,but not too much. And many thanks for the tip-off about the missing 'r' in the blog link. Assume that's in the bread thread? I'll put that right!
debbietook
Jul 17, 2010
Hi littlebirdie (aah..)
Tomorrow you should have some wonderful juices (hmm..I think I'm salivating right now!). And thanks for reassuring comment, Fee. (I'm not quite up to Russell James' standards with the food photography...)
starjen42
Aug 12, 2010
This was great, but the eggplant was a little bitter for me, next time I'll peel it.
All
starjen42
Aug 12, 2010
This was great, but the eggplant was a little bitter for me, next time I'll peel it.
debbietook
Aug 03, 2010
I'm so glad you all enjoyed it (except for Melissa and the eggplant - that's my favourite ingredient! There again, drinking the juices from the bowl - we do have that in common!).
Winona
Aug 02, 2010
I followed the recipe exactly. It was delicious!! I would have put some gently mashed sliced tomatoes in it. I would also add some herbs de provence next time. I served it to a raw friend who doesn't like eggplant, but she loved the eggplant in this dish!
melissa7857
Jul 27, 2010
i was really hungry and just couldnt wait the full 24 hours and i had a big bowl. i ate it all but i DID NOT like the eggplant. just had my second bowl at 25 hrs......oh my! i ate like a pig and drank the juice from the bowl. the eggplant was super yummy! didnt put onions in mine and i scored the cherry tomatoes (i wish i wouldve put more toms in). i love it! thank you!
melissa7857
Jul 27, 2010
i was really hungry and just couldnt wait the full 24 hours and i had a big bowl. i ate it all but i DID NOT like the eggplant. just had my second bowl at 25 hrs......oh my! i ate like a pig and drank the juice from the bowl. the eggplant was super yummy! didnt put onions in mine and i scored the cherry tomatoes (i wish i wouldve put more toms in). i love it! thank you!
angie207
Jul 27, 2010
Yum! I looked at this before, but yum! I really want it :) I'm thinking maybe in a covered bowl in the dehydrator for anyone who may want it warm?
rawkiwi
Jul 20, 2010
Thanks for the recipe! I was a huge fan of cooked ratatouille! And your photo drew me in instantly!!
I made this yesterday (for dinner tonight) and I cant stop picking at it, it is that good! Waay better than its cooked counterpart!
BeTheChange
Jul 17, 2010
wow, I can't wait to try this for the monthly raw potluck tomorrow!
debbietook
Jul 17, 2010
Message for Bluedolphin (I tried to reply to your e-mail but it kept bouncing).
The dates are pre-soaked to maximise the chances of their dispersing through the liquid when blended (when I first made this recipe I didn't have a Vitamix...). By soaking for just one hour they'll lose a little sweetness,but not too much. And many thanks for the tip-off about the missing 'r' in the blog link. Assume that's in the bread thread? I'll put that right!
debbietook
Jul 17, 2010
Hi littlebirdie (aah..)
Tomorrow you should have some wonderful juices (hmm..I think I'm salivating right now!). And thanks for reassuring comment, Fee. (I'm not quite up to Russell James' standards with the food photography...)
littlebirdie
Jul 17, 2010
I just mixed this together and it's marinating. It smells incredible so far! I can't wait to bring it with me for lunch tomorrow. :)
Fee
Jul 17, 2010
That looks really good, and I think the tomato looks fine!!
debbietook
Jul 16, 2010
Ofek - definitely no fermenting intended - I'd leave it in the fridge if I were you! Skinnoz - I would not recommend dehydrating it. It needs to stay juicy.
skinnoz
Jul 16, 2010
How about putting it in the dehydrator for 45 minutes - 1 hour before eating?
ofek
Jul 16, 2010
what is the temperatures where you are at?
being pretty hot where i am - do you think i should leave it for 24 hours in the fridge? or is there some fermenting that is intended to happen?
thank you for sharing!
debbietook
Jul 16, 2010
The pic does it reasonable justice (although I keep wanting to get into that photo' and flip that errant tomato up the right way!), but in fact in real life it is ten times more beautiful - the colours are vibrant, and it glistens!
debbietook
Jul 16, 2010
The pic does it reasonable justice (although I keep wanting to get into that photo' and flip that errant tomato up the right way!), but in fact in real life it is ten times more beautiful - the colours are vibrant, and it glistens!
meganthevegan
Jul 16, 2010
Ahhh I worked at a french restaurant last year and fell in love with the ratatouille...THANK YOU for this! It looks beautiful and refreshing!!
meganthevegan
Jul 16, 2010
Ahhh I worked at a french restaurant last year and fell in love with the rataouille...THANK YOU for this! It looks beautiful and refreshing!!
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