Ratatouille | Akis Petretzikis

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Watch how you can make Ratatouille at home with this easy recipe! A classic French vegetarian dish made of colorful fresh vegetables simmered in a thick and aromatic tomato and red wine sauce! Serve on toasted slices of bread, sprinkle with olive oil, grated feta cheese, and basil. Alternatively, you can skip the cheese to make it vegan!
Recipe: akispetretziki...
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website: akispetretziki...
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou
#akiskitchen #akispetretzikis #ratatouille #vegetarian #vegan #appetizer #light

[@MeowjinBoo]

5:43 that knife flip though.

[@inspireresilience6413]

I had to slow motion that I'm like😍woah!!!

[@erikarutz7455]

Akis, you are as charismatic as the eggplant which is my favorite veggie. I love you both!!!!!❤

[@hafsanur25]

Ratattoille on toast? Sounds heavenly

[@miriammanolov9135]

Am I the only one here who jumped in my seat when he flipped that knife at 5:40 !?

[@Tushii]

I legit freaked out

[@richardyuman]

Akis I miss Greece so much! I loved being there. Laykias markets were amazing. I didn't want to comeback to states.

[@SHAFANHASOFER]

Love you, Akis! All your recipes are amazing ❤

[@Korianderboy]

Best lobbyist for Greek olive oil industry😄

[@Nordrir]

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]

Christian Engelund , these are all summer vegetables.

[@Nordrir]

@@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.

[@desleykakoulidisgallaway3382]

Thanks Aki, best recipes

[@abdulrokib786]

When are you going to make a Greek cookbook in English! I’ve patiently waited long enough Akis !!!

[@worldcitizeng6507]

I think English cook book was already out, check Akis English website or Instagram

[@chichi6796]

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.

[@stefanflorinf]

Love it wit siracha.

[@fockewolf1980]

I just boght eggplants this morning, thanks for the recipe, cheers from Romania!

[@ancimargarita2763]

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.

[@crashcox]

Thank you for the tips, I didn’t know that 😅

[@chichi6796]

Wow wow wow. Now I know. Thx for posting this.

[@gillesmarin]

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.

[@ancimargarita2763]

@@gillesmarin ohhh, male eggplants are also bitter, it is a "thing" that comes with this fruit. It is just that males are sweeter hahaha!!!

[@stevejohnson7436]

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.

[@seanmcerlean]

Everytime i watch i learn Akis,this looks perfection.😍 I also get the munchies ☺🤟🇬🇷

[@natalijag4195]

Extra Greek 👨‍🍳AKIS,extra recipe💕💕💕🇷🇸🇬🇷

[@aidanngreenwolfe200]

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! ❤️

[@BlowUpTheOutsideWorld]

I love ratatouille with all my heart.

[@cathylio9322]

Ratatouille was amazing. Να σαι καλά Άκι. I tried the recipe and it turned out great. Thank you Cathy

[@KimmyHiuify]

Yes yes yes!!! So nice that you did it for a toast version!

[@clairecavalcanti4350]

Wow! Simply delicious... once again you rock the culinary world!❣️

[@szarrath]

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.

[@hna2q89]

Ok! My mouth is watering

[@lindseyshupee]

These videos are so captivating. I want to eat everything he cooks XD

[@mrpanicattack6688]

My favorite movie! 😍

[@patriciaestrada9221]

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

[@natthomas7744]

it's amazing with FETA

[@aasmine]

I made this yesterday and it was divine!!!! Thank you for this recipe :)

[@didigikas9526]

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.

[@karenrogers4954]

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.

[@cristinagutierrez4072]

Amazing!!! Thanks Akis 😌

[@krisp5716]

Every new Video you should teach one Greek world

[@stephenburns3678]

Thank you

[@mariapizzolante6240]

You are my best teacher on YounTube! Super nice! Una maravilla de receta 🤩👏👏👏👏👏

[@BouchayBeats]

Merci Monsieur !

[@martyleyeti]

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]

This post just made me think ratatouille omelette. And I started drooling.

[@martyleyeti]

@@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

[@worldcitizeng6507]

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 KZbin 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.

[@deninevh]

I've put ratatouille over spaghetti squash and it's delicious.

[@annaceglova6889]

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!

[@fernalicious]

Your cooking is inspirational, thanks.

[@UrologicTOSH]

Bravo Akis, as always you are the best, and you always make the best.

[@geoffreybslater1146]

Perfect!

[@sarelito9202]

Looks good! Well explained, thanks.

[@miekezevenhuizen7387]

Made this the other night, but served it mixed with bowtie pasta. Absolutely delicious! Awesome recipe !

[@cj5958]

Delicious! I will cook this tonight 🧅🧄🍆🍅💖

[@ImranKhan-eo8yr]

Love ur energy about food brother..

[@BobGeogeo]

Yum, yum, yum. As others have said, it's been too long, gotta make it soon.

[@penny5346]

Splendid!

[@bilaesim2589]

i can smell it from here ❣️

Me encanta! Súper rico y sano!♥️

[@gillesmarin]

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.

[@jeanpooloseguera3000]

Mmm food ratatuill wath the amazin bro the amazing

[@HardstyleGamerz]

I should stop watching you at midnight, makes me wanna walk downstairs and try every dish

[@m.berlin770]

One of my favs channels. So sympatico - Akis, Yammas 👍🏼🌱

[@tinymongoose]

Looks amazing! Thanks Akis😍🥰😘

[@sevgimelike]

You are the one 👏

[@peterwalter3663]

Well done my friend!

[@sweetarvie7151]

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❤️❤️❤️

[@gillesmarin]

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.

[@sweetarvie7151]

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❤️

[@carolilseanne2175]

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]

@@carolilseanne2175 The smell of exotic mediterranean South!....😋

[@carolilseanne2175]

@@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. 🥰

[@ardemisaguirre8088]

Très bon merci beaucoup 😊😋😋😋😋😋👍

[@farhatmajeed2946]

I love your video. Another wonderful recepi on my list. Thanks.

[@andrejeangrosaj]

Thanks Akis perfect on toast😁👍 in the Summer

[@harjithanspal7473]

My dear friend your recipes soooo tasting 👌💕

[@stevejones1610]

Really looks good, I'll try this week definitely.. thanks

[@daphnemarais1540]

Delicious

[@mztwixed]

Oh man that looks yummy 🤤🤤🤤

[@brunacoura3748]

Love the video and the recipe!

[@jamesb7241]

Yuuuuumm!!!!

[@0U812.]

Yeessss!

[@charliekassyk8357]

My favourite combination is ratattouille with tuna and spaghetti, reminds me of my childhood.

[@patoliver4736]

Another brilliant recipe. I hadn't made ratatouille for ages and forgot how nice it was. Thank you Akis 🍆🍅🍋

[@giinkou]

If I adore your cooking and find your jokes funny it must be love, right 😉

[@johonybrawo7434]

This is life!

[@michaelzeigler1129]

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!

[@ralphvanthoff]

@ 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.

[@alexanderbertallo1995]

Wonderful...

[@carolilseanne2175]

Hurrah! Mixymix - I've not heard that in ages 🤗🤗

[@poshdelux]

This is probably an awesome dish if you got a garden going on, you can incorporate everything

[@gillesmarin]

Rosalina Posh That’s exactly how ratatouille was created.

[@iantait4706]

Perfecto".

[@faerefolke]

I can smell it!😍

[@alexeyalekseev6857]

Akis, please do not overheat the nonstick pan. It's not good for your health. Use cust iron, or marble coated ones instead

[@lisaayars7263]

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

[@Gretaly]

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]

Cooking has little effect on solanine levels. However, you are absolutely correct about green potatoes.

[@Gretaly]

@@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 :)

[@dreadmother]

@@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.

[@Gretaly]

@@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.

[@dreadmother]

@@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 :)

[@MarisolGlezTapia]

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.

[@lgupta99]

Please give an idea, how much tomato you added at the end? Was it cut or ground paste??

[@tsmia777]

We have absolutely similar dish in Georgia and name of it is "AJAPSANDALI" 😁

[@farzanadarsot3516]

Interesting... Thank You 😊

[@norbertbenedekffy]

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.

[@Mrsandis89]

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)

[@norbertbenedekffy]

@@Mrsandis89 He definetely loves *extra virgin GREEK olive oil* 😅

[@alinspqr]

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....

[@professtionalsewing5029]

😋

[@leoniea138]

Oooo...here we go again.....xx

[@natashamarjanovic]

Similar to Sicilian caponata like I make, but will try your ratatouille, like the recipe.

[@imThefirelfy]

Yo man, this is cliche but sick skill with the knife! Also, there’s just something sexy with a manly guy who cooks.

[@nicolemalkin4485]

Nice

[@iant8818]

Congrats bro 🤙

[@sheikholin8711]

Like your cooking style bro....😍

[@andromacha83]

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?

[@akispetretzikisen]

We export feta but not everywhere. I don't know about Italy.

[@lukewithann7256]

just a little heads up :) if you are going to have dialogue with your friend it would be a big help if we could actually hear him :P

[@cassvanessa5]

Amazing, subscribed :)

[@kristenolmos5605]

Is that Spongebob music 🎶 😂

[@FaithRichFidler]

Why do you heat the pan withOUT the oil first, and not putting the oil in as the pan is heating? Does it make a difference, or is it just your preference? Oh yeah, I'll be fixing this, and we're going camping, so I think I'll make it over the fire. ;)