Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place
Bacon (12 pieces)
on a baking sheet and bake for 15 to 20 minutes or until crispy. Set aside to cool before adding to slider.
Step 3
Make the aioli. In a bowl, combine
Mayonnaise (230 g)
, zest and juice from
Lemon (1)
,
Saffron Threads (1 pinch)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Place bowl in the fridge for at least 30 minutes to allow the flavors to combine.
Step 4
Preheat a large skillet to medium-high heat. Add
Olive Oil (30 mL)
to the pan. Add
Tomatoes (3)
along with one clove
Garlic (5 cloves)
,
Crushed Red Pepper Flakes (2 g)
and
Kosher Salt (1 pinch)
. Cook for about 5 minutes or until soft. Set aside.
Step 5
Throw in
Eggplant (1)
,
Zucchini (2)
,
Red Onion (1)
,
Red Bell Pepper (1)
, and add
Bay Leaf (1)
,
Fresh Basil (10 g)
, 1/3 cup water (more if needed).
Step 6
Simmer veggies for about 15 minutes until everything is well combined. Remove bay leaf before serving.
Step 7
Take about a teaspoon of the lemon saffron aioli and spread it over the top of the bottom
Slider Buns (12)
.
Step 8
Lay a piece of bacon on top-you may need to break the bacon in half. Top with about 2 tablespoons or more of the ratatouille.
Step 9
Top with
Arugula (60 g)
and more lemon saffron ailoi. Top with bun and enjoy!
