Baked Ratatouille with Tabouleh Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A vegetarian aubergine bake with a side-order of low-fat cous-cous Ingredients:
4 oz eggplant, thinly sliced |
1 courgette, sliced |
2 oz mushrooms, sliced |
1 onion, thinly sliced |
1 clove garlic, crushed |
200 g tomatoes, chopped tinned |
1 tsp olive oil |
1 pinch oregano |
1 pinch basil |
1 black pepper |
1/2 oz (half fat cheddar) cheese, grated |
2 tablespoons breadcrumbs |
1 oz couscous |
1 oz parsley, chopped |
1 tomato, chopped |
1 spring onion, chopped |
1 tablespoon lemon juice |
Directions:
1. Preheat the oven to 180-200C about Gas 5 or 6
2. Heat the olive oil in a large non-stick frying pan and cook the garlic, onion and mushroom slices until softened and golden. Reserve
3. Cook the aubergine slices in the same non-stick pan until they take on a little colour.
4. In an oven-proof dish, arrange the aubergine slices, cooked onion/mushroom, and courgette slices in layers with some of the chopped tomatoes in between and on top. Sprinkle with herbs and season as you go.
5. Cover with foil and bake for 40 minutes until the vegetables are softened.
6. Remove the foil, sprinkle on the cheese and breadcrumbs and bake uncovered for a further 10 - 15 minutes
7. Add the cous-cous to some boiling water and allow to stand for 5 minutes. Then simmer for a further 3 minutes. Drain and stir in the parsley, tomato, spring onion and lemon juice. Season and serve with the baked ratatouille
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