You almost made ratatouille the way I did. I adore eggplant no matter which way it is made. One of my faves is to slice at least 1/2" thick, dip in beaten egg, and cover with almost finely crushed soda crackers (move over panko), and saute in olive oil. At this point you can remove them from the pan (if you like) when slightly cooked and place in oven to finish browning. Once you've done this there are many ways to serve them. (1) sprinkle soy, (2) sprinkle balsamic vinegar, (3) dollop spaghetti sauce with slice of mozza on top - under broiler and then parmesan, (4) sandwich, (5) open faced with ratatouille on top. The ways to eat this are endless. I also love growing eggplant. Beautiful.
I Just made this tonight. All the veggies and herbs from my garden. This was one of the best dishes I have ever made. Substituted the Zucchini for Italian Cucuzza squash. DELICIOUS. Served with garlic/ dill mashed potatoes and fillet minion. I will make this every year. Thank you! ❤️
I haven't had ratatouille for such a long time - it's generally considered more of a winter food around here, but as a side to a fried chicken breast with thyme and lemon for instance, maybe a little tzatziki for sharpness, I'm pretty sure I could eat it all year around. Thanks for the reminder Akis!
@@gillesmarin I don't live a place where vegetables are overall split that way - the division doesn't lie with seasonal ingredients but the heartiness of the dish. Considering the majority don't grow reliably in my neck of the woods, they are imported all year round anyway.
Akis, did you know that there are female eggplants and male eggplants? The male eggplants really have less seeds, so buy only male eggplants. How do you do this? Look on the bottom of the fruit: there is like a belly button. If it's "long" and shaped like a dash, it's a female. If it's shallow and round, it's a male. So easy and it really makes a BIG difference.
I like the female they are more meaty. The males are less. So when I used eggplant for stuffing the females are a go. I remember this in Biology and my professor talking about the eggplant and the belly and Im like ok now I know when I go food shopping and ever since I check them.
I made that today for dinner - a total success. I was not sure of the red wine, but it definitely gave the whole dish a very distinctive depth of flavor. Will definitely become a seasonal staple.
Thank you Akis for the inspiration to cook and eat:) We love your recipes! This one is probably the most favorite! This combination of veggies is simply magic!
Perfect timing! The vegetable market near me brings in all new organic produce on Thursdays, so now I have my list for what I will buy today. Thanks so much, I have tried so many of your videos and have never been disappointed.
Bravo ! This dish is the best. This recipe should be known by everyone on earth. I'm a french dude who''s lived both in Nice and Marseille. So one correction : it's not just from Nice/Nizza, ok ? It's not even just south-east France Provence, (Corsica, Marseille, Nice, Toulon...), it's a dish that is cooked in all southern France too, actually. There are also some similar versions in Spain and Italy, and even Tunisia and Portugal so it's more a Mediterranean dish. I was surprised by the red wine deglazing, but that's ok. Some ppl even cook it w bacon too. I&I like it w/o meat or alcohol, to keep it universal, so that everyone can eat it. Then, one thing I learnt dating a Marseillan girl when I was there : add some eggs mixed w cheese to some ratatouille in a pan. Cook the eggs until the cheese is melt and the eggs are nicely scrambled. And eat. It's the best eggs recipe ever
@@StarryStuff It's called PIPERADE in Southern France. Give it a try. My fav is Ratatouille+eggs+the local cheese you find. Eat it w bread. Totally Delicious and nutritious
You are amazing 😉 young boy. Guess what?😲 I have all the vegetables from my garden I’m going to make my daughter happy 😊 she loves your channel greetings from NY
We saw this video last week and my wife made it this weekend - IT WAS AWESOME! She did make a few changes: She roasted the veggies rather than doing them in a pot but did the eggplant and other veg separately, per Akis. She used red wine vinegar in the sauce as opposed to red wine. For the bread she made a home-made garlic bread with a whole grain multi-grain crusty bread. It absorbed the sauce and juices better and held up better than a white bread. Akis' Ratatouille is a delicious and filling meal and we can't recommend it enough!
I went camping/hiking at Bryce Canyon & Zion for 6 days and now catching up with Akis recipe. I think this is your first English TH-cam on your marble counter :) all your previous English recipes were on wooden counter, so I'm guessing this is newly filmed. Will you cook by the beach since it's summer? always love your outdoor cooking, especially Food Tour, we can learn so much more about Greek food.
This looks so Delicious and l have always wanted to try this dish and l really like the way you put it together in layers that's a plus for me because you seasoned each layer as you go so that flavor in every bit l will be trying this dish thanks for a great recipe and l also like that put it together as appetizer doing the crostini because l like the bruschetta which to me is basically the same to me either way it's going down.!! Lol Thanks Again
Beautiful Akis! From a Nicois who loves his traditional home cooking, this is the best recipe so far I have seen on video of my beloved ratatouille. However, I wonder why all ratatouille recipes including yours, miss the so important olives? Is it because, like in the USA, restaurants don’t want to be sued by ignorant customers breaking a tooth on an olive pit? Also, in Nice, in the ratatouille we don’t put tomato paste but only fresh tomatoes. And, please, please, please, no sugar.
Not only the eggplant won't have it's glorious flavour if it's not cooked properly, but you can also get a solanine poisoning. Solanine is highly toxic and exists also in potatoes. Everybody, never ever eat potatoes when the skin is green (always store it in dark cool place). For eggplants... it's always better to either salt it and leave it for 30-60 mins to get all that bitter brown liquid.. or put it in salty water for half an hour before cooking. Always cook it properly, don't leave it semi-cooked.
@@dreadmother The process of preparing the eggplants with salt or salty water before cooking, has an effect on solanine. Solanine is resistant to heat, but usually frying is high enough heat to destroy it. It's not usual occurrence to get such poisoning, but every person has different tolerance. I had solanine poisoning from eggplants once, after a meal in a restaurant. Wasn't pleasant, lasted for nearly a week with severe pain :( I've studied Agriculture and had an extensive project on plants from Solanaceae family.. In general eggplants aren't recommended for consumption more than once or twice a week. Potatoes have higher concentration of solanine, but fortunately it's only in the green part and easily avoidable. Eggplants are a bit more tricky :)
@@Gretaly And I have a PhD in botany but of course your study in agriculture clearly tops that does it? However, Akis' channel is not the place for this sort of discussion. Solanine is an issue with nightshades but, as you state, issues with it are not a usual occurance. Green potatoes are more of a 'danger' but I think most people are aware of that.
@@dreadmother Not sure why you took it that way. I didn't say my studies top yours. Sure my information could be out of date, it's been many years since my studies. I'm only saying that I did have a solanine poisoning recently from aubergines, therefore I'm extra cautious. Perhaps Akis' channel is not for that, but it doesn't harm to warn people to be careful. I'm not arguing with you here, but apparently you see it that way.
@@Gretaly I have taken it that way to be honest. However I am grateful for your clarification. You have been unlucky to have experienced that poisoning as it is not common, but my main point was that cooking does not affect solanine levels to a great extent. You are right to warn people and I am sorry that you suffered - I don't envy you :)
That recipe reminds me of the animation film “ratatouille” way back 2007 cooked by rodent chef Remy.. I liked the movie but I wouldn’t like to think a rat cooking my food though😬 The movie did not show how the recipe was cooked so good thing you have it. It’s simple enough to do & I have a handsome chef to replace Remy😂 much love, stay safe po❤️❤️❤️
Sweet Arvie , in the movie Ratatouille, the ratatouille is actually a tian, a different dish from Provence made with the same vegetables but baked together inside an earthenware dish called tian. Instead of being stirred (touille) and mixed (rata) in a pot, the pieces of vegetables are arranged in a pretty order inside the tian.
Gilles Marin maybe that is why they did not bother showing that in the film😅 kinda complicated! Thanks for the info though, but I will go with Akis’ version of it😊 keep safe po❤️
Makes me think of a campsite in Germany - I made Ratatouille and people were walking past our tent sniffing deeply at the aroma - some even returned for a second sniff! 😂😂😂
@@gillesmarin yes, it is, that morning I had bought all the vegetables from a market in Italy before driving West I couldn't remember the Italian for 'garlic', or see any, the couple selling spoke no English nor understood my 'mime', but gestured for me to rummage and find what I wanted. When I did, they took my hands and, laughing, danced me round and round singing "Alio, Alio, Alio". I've never forgotten. 🥰
I love it how he adds a LOT of olive oil to everything, I think he would add olive oil even to olive oil. And i'm standing here like: wow, those are a lot of calories.
Man, I’ve been thinking that so much. He added oil to first pan, then shittones to the other one, mixed it, added a bunch crap, put that mixture on the toast and covered it in oil (facepalm)
Hi Akis, one question: I see the feta cheese you are using here. It looks seasoned... a little bit like our Italian ricotta affumicata (the one we could use for example on pasta). In Italy all the feta I find is kind of fresh, in its own water. I am sorry... maybe I am saying something insulting here... but I have never seen it seasoned, and now I really wonder about what it tastes like. Any clue on whether it is exported out of Greece, or will I have to wait to be in Greece for a holiday to try that?
Can you imagine all of this with some pork sausages made outside on open fire.....a shot of palinka(brandy in Transylvania!!!!) and a beer at the end....
Desde México, me encantan tus recetas únicamente te sugiero que pongan con subtítulos en inglés de lo que vas agregando porque el audio no siempre resulta claro. Gracias y seguiré aprendiendo de tu sazón M.
You almost made ratatouille the way I did. I adore eggplant no matter which way it is made. One of my faves is to slice at least 1/2" thick, dip in beaten egg, and cover with almost finely crushed soda crackers (move over panko), and saute in olive oil. At this point you can remove them from the pan (if you like) when slightly cooked and place in oven to finish browning. Once you've done this there are many ways to serve them. (1) sprinkle soy, (2) sprinkle balsamic vinegar, (3) dollop spaghetti sauce with slice of mozza on top - under broiler and then parmesan, (4) sandwich, (5) open faced with ratatouille on top. The ways to eat this are endless. I also love growing eggplant. Beautiful.
Akis, you are as charismatic as the eggplant which is my favorite veggie. I love you both!!!!!❤
5:43 that knife flip though.
I had to slow motion that I'm like😍woah!!!
Ratattoille on toast? Sounds heavenly
Love you, Akis! All your recipes are amazing ❤
Ratatouille was amazing.
Να σαι καλά Άκι.
I tried the recipe and it turned out great.
Thank you
Cathy
Am I the only one here who jumped in my seat when he flipped that knife at 5:40 !?
I legit freaked out
I Just made this tonight. All the veggies and herbs from my garden. This was one of the best dishes I have ever made. Substituted the Zucchini for Italian Cucuzza squash. DELICIOUS. Served with garlic/ dill mashed potatoes and fillet minion. I will make this every year. Thank you! ❤️
I haven't had ratatouille for such a long time - it's generally considered more of a winter food around here, but as a side to a fried chicken breast with thyme and lemon for instance, maybe a little tzatziki for sharpness, I'm pretty sure I could eat it all year around. Thanks for the reminder Akis!
Christian Engelund , these are all summer vegetables.
@@gillesmarin I don't live a place where vegetables are overall split that way - the division doesn't lie with seasonal ingredients but the heartiness of the dish. Considering the majority don't grow reliably in my neck of the woods, they are imported all year round anyway.
Akis, did you know that there are female eggplants and male eggplants? The male eggplants really have less seeds, so buy only male eggplants. How do you do this? Look on the bottom of the fruit: there is like a belly button. If it's "long" and shaped like a dash, it's a female. If it's shallow and round, it's a male. So easy and it really makes a BIG difference.
Thank you for the tips, I didn’t know that 😅
Wow wow wow. Now I know. Thx for posting this.
Anci Margarita Some people, like me, like the more bitter taste of female eggplants so I often mix them both, especially in a baba ganoush.
@@gillesmarin ohhh, male eggplants are also bitter, it is a "thing" that comes with this fruit. It is just that males are sweeter hahaha!!!
I like the female they are more meaty. The males are less. So when I used eggplant for stuffing the females are a go. I remember this in Biology and my professor talking about the eggplant and the belly and Im like ok now I know when I go food shopping and ever since I check them.
Akis I miss Greece so much! I loved being there. Laykias markets were amazing. I didn't want to comeback to states.
I made that today for dinner - a total success. I was not sure of the red wine, but it definitely gave the whole dish a very distinctive depth of flavor. Will definitely become a seasonal staple.
Yes yes yes!!! So nice that you did it for a toast version!
Thanks Aki, best recipes
Wow! Simply delicious... once again you rock the culinary world!❣️
I just boght eggplants this morning, thanks for the recipe, cheers from Romania!
Thank you Akis for the inspiration to cook and eat:) We love your recipes! This one is probably the most favorite! This combination of veggies is simply magic!
So delicious I made plenty so I put in the fridge and ate it cold next day in Tortillas wraps with a mixed green salad.Thanks Akis.
I made this yesterday and it was divine!!!! Thank you for this recipe :)
These videos are so captivating. I want to eat everything he cooks XD
Amazing!!! Thanks Akis 😌
Best lobbyist for Greek olive oil industry😄
Perfect timing! The vegetable market near me brings in all new organic produce on Thursdays, so now I have my list for what I will buy today. Thanks so much, I have tried so many of your videos and have never been disappointed.
Bravo ! This dish is the best. This recipe should be known by everyone on earth.
I'm a french dude who''s lived both in Nice and Marseille. So one correction : it's not just from Nice/Nizza, ok ? It's not even just south-east France Provence, (Corsica, Marseille, Nice, Toulon...), it's a dish that is cooked in all southern France too, actually. There are also some similar versions in Spain and Italy, and even Tunisia and Portugal so it's more a Mediterranean dish. I was surprised by the red wine deglazing, but that's ok. Some ppl even cook it w bacon too.
I&I like it w/o meat or alcohol, to keep it universal, so that everyone can eat it.
Then, one thing I learnt dating a Marseillan girl when I was there : add some eggs mixed w cheese to some ratatouille in a pan. Cook the eggs until the cheese is melt and the eggs are nicely scrambled. And eat. It's the best eggs recipe ever
This post just made me think ratatouille omelette. And I started drooling.
@@StarryStuff It's called PIPERADE in Southern France. Give it a try. My fav is Ratatouille+eggs+the local cheese you find. Eat it w bread. Totally Delicious and nutritious
When are you going to make a Greek cookbook in English! I’ve patiently waited long enough Akis !!!
I think English cook book was already out, check Akis English website or Instagram
Everytime i watch i learn Akis,this looks perfection.😍
I also get the munchies ☺🤟🇬🇷
Looks good! Well explained, thanks.
Your cooking is inspirational, thanks.
Looks amazing! Thanks Akis😍🥰😘
Love it wit siracha.
You are my best teacher on YounTube! Super nice! Una maravilla de receta 🤩👏👏👏👏👏
Extra Greek 👨🍳AKIS,extra recipe💕💕💕🇷🇸🇬🇷
Made this the other night, but served it mixed with bowtie pasta. Absolutely delicious! Awesome recipe !
Delicious! I will cook this tonight 🧅🧄🍆🍅💖
I love your video. Another wonderful recepi on my list. Thanks.
I love ratatouille with all my heart.
Love ur energy about food brother..
Très bon merci beaucoup 😊😋😋😋😋😋👍
Splendid!
Ok! My mouth is watering
Me encanta! Súper rico y sano!♥️
Really looks good, I'll try this week definitely.. thanks
Oh man that looks yummy 🤤🤤🤤
Love the video and the recipe!
One of my favs channels. So sympatico - Akis, Yammas 👍🏼🌱
I've put ratatouille over spaghetti squash and it's delicious.
You are amazing 😉 young boy. Guess what?😲 I have all the vegetables from my garden I’m going to make my daughter happy 😊 she loves your channel greetings from NY
it's amazing with FETA
Merci Monsieur !
Yum, yum, yum. As others have said, it's been too long, gotta make it soon.
Yuuuuumm!!!!
We saw this video last week and my wife made it this weekend - IT WAS AWESOME! She did make a few changes:
She roasted the veggies rather than doing them in a pot but did the eggplant and other veg separately, per Akis.
She used red wine vinegar in the sauce as opposed to red wine. For the bread she made a home-made garlic bread with a whole grain multi-grain crusty bread. It absorbed the sauce and juices better and held up better than a white bread.
Akis' Ratatouille is a delicious and filling meal and we can't recommend it enough!
Thanks Akis perfect on toast😁👍 in the Summer
This is life!
My favorite movie! 😍
You are the one 👏
Perfect!
Thank you
I went camping/hiking at Bryce Canyon & Zion for 6 days and now catching up with Akis recipe. I think this is your first English TH-cam on your marble counter :) all your previous English recipes were on wooden counter, so I'm guessing this is newly filmed. Will you cook by the beach since it's summer? always love your outdoor cooking, especially Food Tour, we can learn so much more about Greek food.
This looks so Delicious and l have always wanted to try this dish and l really like the way you put it together in layers that's a plus for me because you seasoned each layer as you go so that flavor in every bit l will be trying this dish thanks for a great recipe and l also like that put it together as appetizer doing the crostini because l like the bruschetta which to me is basically the same to me either way it's going down.!! Lol
Thanks Again
I can smell it!😍
My favourite combination is ratattouille with tuna and spaghetti, reminds me of my childhood.
My dear friend your recipes soooo tasting 👌💕
This is probably an awesome dish if you got a garden going on, you can incorporate everything
Rosalina Posh That’s exactly how ratatouille was created.
Yeessss!
i can smell it from here ❣️
Beautiful Akis! From a Nicois who loves his traditional home cooking, this is the best recipe so far I have seen on video of my beloved ratatouille. However, I wonder why all ratatouille recipes including yours, miss the so important olives? Is it because, like in the USA, restaurants don’t want to be sued by ignorant customers breaking a tooth on an olive pit? Also, in Nice, in the ratatouille we don’t put tomato paste but only fresh tomatoes. And, please, please, please, no sugar.
Not only the eggplant won't have it's glorious flavour if it's not cooked properly, but you can also get a solanine poisoning.
Solanine is highly toxic and exists also in potatoes. Everybody, never ever eat potatoes when the skin is green (always store it in dark cool place).
For eggplants... it's always better to either salt it and leave it for 30-60 mins to get all that bitter brown liquid.. or put it in salty water for half an hour before cooking. Always cook it properly, don't leave it semi-cooked.
Cooking has little effect on solanine levels. However, you are absolutely correct about green potatoes.
@@dreadmother The process of preparing the eggplants with salt or salty water before cooking, has an effect on solanine. Solanine is resistant to heat, but usually frying is high enough heat to destroy it. It's not usual occurrence to get such poisoning, but every person has different tolerance. I had solanine poisoning from eggplants once, after a meal in a restaurant. Wasn't pleasant, lasted for nearly a week with severe pain :(
I've studied Agriculture and had an extensive project on plants from Solanaceae family.. In general eggplants aren't recommended for consumption more than once or twice a week. Potatoes have higher concentration of solanine, but fortunately it's only in the green part and easily avoidable. Eggplants are a bit more tricky :)
@@Gretaly And I have a PhD in botany but of course your study in agriculture clearly tops that does it? However, Akis' channel is not the place for this sort of discussion. Solanine is an issue with nightshades but, as you state, issues with it are not a usual occurance. Green potatoes are more of a 'danger' but I think most people are aware of that.
@@dreadmother Not sure why you took it that way. I didn't say my studies top yours. Sure my information could be out of date, it's been many years since my studies. I'm only saying that I did have a solanine poisoning recently from aubergines, therefore I'm extra cautious.
Perhaps Akis' channel is not for that, but it doesn't harm to warn people to be careful. I'm not arguing with you here, but apparently you see it that way.
@@Gretaly I have taken it that way to be honest. However I am grateful for your clarification. You have been unlucky to have experienced that poisoning as it is not common, but my main point was that cooking does not affect solanine levels to a great extent. You are right to warn people and I am sorry that you suffered - I don't envy you :)
Wonderful...
I should stop watching you at midnight, makes me wanna walk downstairs and try every dish
Delicious
Hurrah! Mixymix - I've not heard that in ages 🤗🤗
Another brilliant recipe. I hadn't made ratatouille for ages and forgot how nice it was. Thank you Akis 🍆🍅🍋
Every new Video you should teach one Greek world
Interesting... Thank You 😊
Well done my friend!
That recipe reminds me of the animation film “ratatouille” way back 2007 cooked by rodent chef Remy.. I liked the movie but I wouldn’t like to think a rat cooking my food though😬 The movie did not show how the recipe was cooked so good thing you have it. It’s simple enough to do & I have a handsome chef to replace Remy😂 much love, stay safe po❤️❤️❤️
Sweet Arvie , in the movie Ratatouille, the ratatouille is actually a tian, a different dish from Provence made with the same vegetables but baked together inside an earthenware dish called tian. Instead of being stirred (touille) and mixed (rata) in a pot, the pieces of vegetables are arranged in a pretty order inside the tian.
Gilles Marin maybe that is why they did not bother showing that in the film😅 kinda complicated! Thanks for the info though, but I will go with Akis’ version of it😊 keep safe po❤️
Makes me think of a campsite in Germany - I made Ratatouille and people were walking past our tent sniffing deeply at the aroma - some even returned for a second sniff! 😂😂😂
@@carolilseanne2175 The smell of exotic mediterranean South!....😋
@@gillesmarin yes, it is, that morning I had bought all the vegetables from a market in Italy before driving West I couldn't remember the Italian for 'garlic', or see any, the couple selling spoke no English nor understood my 'mime', but gestured for me to rummage and find what I wanted. When I did, they took my hands and, laughing, danced me round and round singing "Alio, Alio, Alio". I've never forgotten. 🥰
I love it how he adds a LOT of olive oil to everything, I think he would add olive oil even to olive oil. And i'm standing here like: wow, those are a lot of calories.
Man, I’ve been thinking that so much. He added oil to first pan, then shittones to the other one, mixed it, added a bunch crap, put that mixture on the toast and covered it in oil (facepalm)
@@Mrsandis89 He definetely loves *extra virgin GREEK olive oil* 😅
Like your cooking style bro....😍
Perfecto".
@ 2:53 Your Teflon pan is going nuclear! I wouldn't want to digest those chemicals. Use a steel or iron pan instead if you want it piping hot.
Oooo...here we go again.....xx
Thanks Aki for the lovely video. What to substitute the red wine with?
You can omit it.
Akis Petretzikis thank you 😘
Congrats bro 🤙
We have absolutely similar dish in Georgia and name of it is "AJAPSANDALI" 😁
If I adore your cooking and find your jokes funny it must be love, right 😉
Similar to Sicilian caponata like I make, but will try your ratatouille, like the recipe.
Please give an idea, how much tomato you added at the end? Was it cut or ground paste??
Mmm food ratatuill wath the amazin bro the amazing
Hi Akis, one question: I see the feta cheese you are using here. It looks seasoned... a little bit like our Italian ricotta affumicata (the one we could use for example on pasta). In Italy all the feta I find is kind of fresh, in its own water. I am sorry... maybe I am saying something insulting here... but I have never seen it seasoned, and now I really wonder about what it tastes like. Any clue on whether it is exported out of Greece, or will I have to wait to be in Greece for a holiday to try that?
We export feta but not everywhere. I don't know about Italy.
Akis, please do not overheat the nonstick pan. It's not good for your health. Use cust iron, or marble coated ones instead
Can you imagine all of this with some pork sausages made outside on open fire.....a shot of palinka(brandy in Transylvania!!!!) and a beer at the end....
Amazing, subscribed :)
Desde México, me encantan tus recetas únicamente te sugiero que pongan con subtítulos en inglés de lo que vas agregando porque el audio no siempre resulta claro. Gracias y seguiré aprendiendo de tu sazón M.
😋
Yahni
Nice
👍👍👍👍👍
Is that a new chopping board? Looks nice 👍
Yo man, this is cliche but sick skill with the knife! Also, there’s just something sexy with a manly guy who cooks.