Archives for the month of: August, 2013

Ratatouille with almond and basil crustRatatouille with almond and basil crust (serves 1)

Ingredient Calories per serving
235g eggplant/aubergine, sliced 57
salt and pepper to taste 0
1 tbsp sunflower oil 120
70g red pepper, diced 22
250ml tomato sauce (or 250g fresh or canned tomatoes, puréed) 45
25g whole blanched almonds 144
bunch of basil 1

Total calories per serving: 390

Method: Toss the eggplant slices in the oil, salt and pepper. Heat a non-stick frying pan on a medium-high heat and add the slices in a single layer. (You could also use a broiler/grill/barbecue for this). Cook for around 10 minutes, turning regularly, until the eggplant is soft and browning. Add the pepper and cook for a further minute or two, then stir in the tomato sauce and turn the heat down to a simmer. Meanwhile, put the basil and almonds into a blender or food processor and blend until they are the size of breadcrumbs.

Dish the ratatouille mixture onto a plate and top with the almond and basil crumbs.

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Bean, Corn and Tomato SaladThis is really just a cold version of the Mexican Soup I featured a few weeks ago. I liked the flavour combination so much that I turned it into a salad. We had this as part of a picnic, but it would make a good low-calorie fasting-day lunch.

Bean, corn and tomato salad (serves 3)

Ingredient Calories per serving
1 cup cooked black beans 76
1½ cups cooked sweetcorn kernels 58
300g fresh tomatoes, diced 18
1 tbsp olive oil 40
1 tsp white wine vinegar 0
salt and pepper to taste 0

Total calories per serving: 190

Method: Mix everything together!

Eggplant and tomatoes

Eggplants are a good fasting-day food, as they’re fairly high-fibre and low-calorie, with a satisfying, filling, texture. For a long time, the only recipe I ever used them in was moussaka, but now I cook with them in quite a lot of ways (mostly because I grow far too many of them!). The one I used in this recipe is the variety in the photo – an Italian type called Rosa Bianca (a name almost as pretty as the fruit).

This is a very simple dish: a side dish really, but also suitable for a light meal on a fasting day. If you’ve got the barbecue going, it’s easy to cook the eggplant alongside other food, or you could use a very hot frying pan or grill/broiler instead.

Grilled eggplant/aubergine and tomato stack (serves 1)

Ingredient Calories per serving
1 medium eggplant/aubergine (220g), thickly sliced 54
1 tbsp sunflower oil 124
salt and pepper 0
1 or 2 large tomatoes (200g), thickly sliced 36
20g parmesan, grated 64

Total calories per serving: 275

Eggplant and tomato stackMethod: Lightly brush the eggplant slices with the oil and cook over a high heat until tender (about 10 minutes), turning regularly and seasoning each side with a little salt and pepper (or any other spice you have to hand). When they are almost cooked, put the slices of tomato on the heat (you don’t want them fully cooked, just lightly charred – about 30 seconds on each side is fine).

Remove them from the heat and build into a stack, alternating tomato and eggplant slices. Plate them up and sprinkle Parmesan over the top.