Rattatouille. There is something about it that just tickles my taste buds and makes me feel all warm inside. We usually grow a glut of courgettes in our garden so this becomes one of our courgette loving dishes and because it freezes well I always make a large batch. I know there are hundreds of variations on a theme out there, so here is just my usual variation.
It’s a low fat recipe but packed full of veggies, so counts for 2-3 of your 5 a day 🙂
We serve our with either rice or pasta as a main meal, it also works well as a side dish to go alongside meat and fish.
Super Healthy Rattatouille Recipe. Gluten Free.
A super healthy rattatouille recipe that is cheap to prepare, goes with almost anything and freeze well. Win Win.
It’s no secret that I LOVE a good bargain, last week I picked up Aubergines for 10p, yes you read that right. I’d been saving them and ruminating in my mind about what I should do with them and then got inspired by a chef friend. So here is my aubergine bake.
Ingredients (serves 4):
1.5 tins chopped tomatoes
3 cloves garlic
1 stock cube
1 tbsp tomato puree
1 tsp sugar
Dried mixed herbs
Slice aubergines lengthways into long slices. Drizzle with a little oil and then cook on a griddle pan or under the grill for a few minutes on each side.
Whilst the aubergines cook, put the tins of chopped tomatoes into a pan with garlic, chopped onion, dried mixed herbs, stock cube (gluten free if required), tomato puree, sugar and plenty of black pepper.
Bring to the boil and simmer the sauce for 15 minutes so it reduces and thickens.
Spread a layer of aubergine in an ovenprood dish, top with the sauce and then repeat the layers – a bit like a lasagne.
Finally top with mozzerella.
Bake for 30 minutes at Gas Mark 5.
Serve with pasta and a green salad. YUM.
What’s your favourite Aubergine recipe? Please let me know, I’m an aubergine addict!
It’s wheat free, gluten free, vegetarian and vegan and baby friendly too, but is it tasty? OH YES. This is one of those meals that I hadn’t made for ages, I tend to get into a cycle of making certain meals and forget about all the others that are out there. Suddenly seeing the bag of red lentils in my cupboard and the random veggies lying around my brain pinged into recipe action and I remembered this gem…so here it is for you to also try.
We all love this recipe in my house and find it a great substitute for a meat bolognaise. Plus it’s easy to make.
If you have a food processor (I can’t live without mine) chop 1 onion and 3 cloves of garlic in it. Now add in a pile of veggies, most will work. I always use carrots and some form of peppers, this time we had 4 carrots, 1 courgette, 1 green pepper and a handful of mushrooms. I’ve used celery, leek, kale and cabbage in the past too. A great recipe for using up leftover bits and past their best veggies. Chop all the veggies finely in the food processor (or by hand) and heat a tiny drizzle of oil in a pan. Simply add the veggies to the pan along with some lentils, I’d say about 2 cups of lentils for 4 people. It should look a little like this:
Throw in a tin of chopped tomatoes and then half till the can with water and add that too. Now the fun part – customise this as you want to. I add in seasoning, mixed herbs, bay leaves, balsamic vinegar, tomato puree and whatever else I have to hand. Here it is in the pan.
Let it simmer for 30-40 mins gently or until the lentils are cooked and serve with pasta. It was quite literally yummy. Give it a go and please let me know how you get on.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.