Goat Cheese Brûlée with Ratatouille and Olives

Ingredients

• 1 eggplant
• 1 Zucchini
• 4 bell peppers
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tsp Honey
• 200 g goat soft cheese (roll, 45% fat in milk)
• 4 sprigs thyme
• 20 g coconut blossom sugar (4 tsp)
• 5 g parsley (0.25 bunch)
• 2 sprigs Rosemary
• 80 g black olives (drained, pitted)

Instructions

1. 1.

   Clean, wash, and cube eggplant, zucchini, bell peppers, and tomatoes; remove seeds from bell peppers. Peel and finely chop onion and garlic.

2. 2.

   Heat 2 tbsp olive oil in a pan over medium heat. Sauté onion and garlic for 2 minutes. Add the eggplant and zucchini cubes and cook for 5 minutes. Add the bell pepper and tomato cubes, season with salt, pepper, and honey, and simmer gently, stirring occasionally, for 5–6 minutes.

3. 3.

   Slice cheese into 4 pieces and place in a baking dish. Wash thyme, pat dry, and remove leaves from stems. Top cheese with thyme leaves and sprinkle with sugar. Bake in a preheated oven using the grill function until golden brown, about 5 minutes.

4. 4.

   Meanwhile, wash parsley and rosemary, pat dry, and strip leaves from stems. Mix olives into the vegetables and season with salt and pepper. Arrange ratatouille on plates over the cheese and garnish with herbs.