Der Beitrag Ratatouille erschien zuerst auf kitchensplace.
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Ratatouille is a classic vegetable stew that comes from Provencal cuisine. Ratatouille is particularly popular in French cuisine as an accompaniment to meat and fish dishes. I also love this classic vegetable because of its fresh variety and great color combinations. With a little sensitivity and a bit of flair when adding the spices, this vegetable dish will be a feast for the eyes as a side dish.
If you like ratatouille, I can also recommend my filled ratatouille zucchini – a great variation for children too!
Nutritional Information per serving of Ratatouille
Calories: 111- Protein: 7g- Carbs: 15g – Fat: 1g
Ratatouille
Ingredients
- 1 yellow zucchini
- 1 green zucchini
- 1 red eggplant
- 1 can of chopped tomatoes
- 3 shallots
- 2 cloves of garlic
- 1 tbsp tomato paste
- Salt, pepper, sugar, herbs de Provence
- Olive oil for the pan
- some rosemary
Directions
- Step 1 Cut the zucchinis and aubergine into even, thin slices. Cut the shallots into cubes and finely chop the garlic .
- Step 2 Heat a pan with olive oil and sauté shallots and garlic in it over medium temperature. Stir in tomato paste and chopped tomatoes and season with salt, pepper, herbs de Provence and a little sugar .
- Step 3 Put the tomato and shallot mixture in a baking dish and then lay out the vegetable slices one after the other in the baking dish .
- Step 4 Lightly press the vegetable slices into the tomato mixture and sprinkle again with a little salt, pepper and fresh rosemary. Then cook in the oven for about 45 minutes at 160 degrees.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Ratatouille erschien zuerst auf kitchensplace.
]]>Der Beitrag Eggplant rolls with hummus erschien zuerst auf kitchensplace.
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Every now and then I get inspiration from many different cookbooks. In the fitness cookbook by Pumperlgsund I came across this delicious recipe for eggplant rolls filled with hummus and tried it out myself. Equipped with eggplant and hummus, the knives were sharpened and the pan heated. I simply cut the aubergine into sufficiently thick slices (approx. 1-2cm), seasoned with salt and pepper and roasted on both sides in a little olive oil in a grill pan.
After roasting, I let the aubergines cool down a bit and then brush them with a teaspoon of hummus. Here I just used natural humus that I bought, but if you want to prepare the hummus yourself, I have it here a recipe for you.
Finally, the coated slices are simply rolled up to make eggplant rolls and arranged on a small plate.
Nutritional information per eggplant roll
Calories: 70 – Protein: 2g – Fat: 5g – Carbs: 5g
Eggplant Rolls with Hummus
Ingredients
- 2 eggplants
- 160g hummus
- sea salt
- pepper
- oil for the pan
- Optional: toast
Directions
- Step 1 Wash the eggplant and cut into 2cm thick slices. Grease a pan with oil and heat. Fry the eggplant slices on both sides until golden brown.
- Step 2 Sprinkle the eggplant with sea salt and pepper, let stand briefly and then remove from the pan. Spread each with 1-2 tsp of hummus and roll up.
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Step 3
Optionally serve with toasted toast.
Der Beitrag Eggplant rolls with hummus erschien zuerst auf kitchensplace.
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