🧑🍳 Stuff to Know Before You Start
Dragon Design: Slicing the aubergine thinly but leaving the bottom intact allows you to fan out the slices and tuck in tomatoes and courgettes, giving it a whimsical “dragon” effect.
High Oven Temp: Roasting at 250°C (about 480°F) quickly softens the vegetables and intensifies their flavors. Keep an eye on it, as ovens differ!
Vegan Cheese: A sprinkle near the end of baking adds extra meltiness and taste. Use any plant-based cheese you prefer or skip it if you like a pure veggie flavor.
Aubergine Tempura: Crispy fried aubergine slices are an indulgent side or topping. Choose firm, fresh aubergines for the best result.
🥄 Ingredients
- For the Dragon Ratatouille:
- 1 aubergine (medium/large, sliced thin but attached at the base)
- 1–2 courgettes, thinly sliced
- 2–3 tomatoes, thinly sliced
- Olive oil (or other roasting oil)
- Salt & pepper to taste
- Rosemary (optional)
- Vegan cheese (optional)
- For the Aubergine Tempura:
- 1 aubergine (normal size), sliced ~0.7 cm thick
- 1 cup vegan tempura flour
- 1 cup water
- ⅛ tsp salt
- Oil (suitable for deep frying)
📝 Step by Step
Prep Your Dragon
Take 1 aubergine and slice it thinly from top to near the base, leaving the bottom intact so the slices stay connected. Slice your courgette and tomatoes thinly. Tuck the slices of courgette and tomato between the aubergine layers.
Drizzle & Bake
In a small bowl, mix olive oil with salt, pepper, and rosemary (optional). Brush or drizzle it over the stuffed aubergine. Place on a roasting tray and bake at 250°C (480°F) for about 40–45 minutes. Check frequently; cooking times vary with oven and aubergine size.
Add a Cheesy Twist
If using vegan cheese, sprinkle it on in the last 5 minutes of baking to let it melt. This step is optional but adds an extra layer of flavor.
Make the Tempura Mix
In a food processor or mixing bowl, combine 1 cup vegan tempura flour and 1 cup water until smooth. Add ⅛ tsp salt. Slice your second aubergine into ~0.7 cm pieces, then dip each slice into the batter.
Deep Fry to Perfection
Heat frying oil in a pan or wok. Add a small pinch of salt to the oil to help reduce splattering. Carefully place battered slices in the hot oil and fry until they turn a light golden color. Remove and drain on paper towels.
🍽️ How to Serve This Dragon Ratatouille
- Centerpiece Dish: The dragon-shaped aubergine can be the star of a party spread. Serve alongside salads or roasted potatoes.
- Tempura Sides: Pile the crispy aubergine tempura on the same plate or serve in a separate basket for easy grabbing.
- Dipping Sauces: Offer sweet chili sauce, soy sauce, or vegan aioli for dunking the crunchy tempura slices.
🧠 The Science Behind Success
High-Roast Method: Baking at a high temperature helps break down the aubergine’s fibers quickly, locking in flavor and moisture without turning it soggy.
Tempura Texture: Keeping batter cold and oil hot ensures a delicate, airy crust. If the batter or oil are at the wrong temps, your tempura may turn out heavy or greasy.
📖 A Surprising “Dragon” Creation
The idea for this “dragon” was born from an oversized aubergine and a spark of kitchen creativity. Ratatouille is a classic French dish—normally a simple stew of aubergines, courgettes, and tomatoes. Here, the same flavors take flight in a unique presentation that impressed even the pickiest eaters.
Meanwhile, aubergine tempura has been a long-time favorite snack at falafel shops and Japanese restaurants alike. The crispy exterior and tender interior make it a crowd-pleaser. Together, they form a hearty, fun-to-serve meal that proves you can cook cheaply, easily, and still blow everyone’s mind.
❓ Reader Questions Answered
Yes. Use a gluten-free tempura mix or a blend of GF flours (e.g., rice flour, cornstarch). Also, confirm your vegan cheese and seasonings are GF.
It’s optional. If you find your aubergines are bitter or hold a lot of moisture, salting for 15 minutes and patting them dry can help. Otherwise, you can skip it.
You could, but it might be tricky to maintain that “fan” shape. Roasting is easier and more foolproof for this presentation.
Keep the roasted aubergine and tempura in airtight containers in the fridge for up to 2 days. Reheat in a hot oven to crisp the tempura and warm the ratatouille.