Check out my simple Aubergine Ratatouille below.
Wonderful fresh flavours makes this a delightful vegetable dish to accompany any meal. You could even serve cold as part of your salad accompaniments.
I made this one without the traditional addition of courgettes, simply because I had an aubergine to use up and not a courgette in sight. In my recipe I note for you to peel the skin from the aubergine; this is because aubergine skin can be rather bitter. If you add courgettes, although I peel these myself, you could get away with not peeling. With the addition of courgettes, add before the aubergines as they take very slightly longer to cook. NOTE-only as long as it will take you to peel and cut the aubergine.
The dish is not particularly low in carbs (6 net carbs per portion), as both tomatoes and onions contain a fair amount, but serve it with a dish which is low in carbs, such as my Low Carb Chicken Kebabs and you still have a low carb meal.
Traditional Ratatouille flavours.
- 1 Tbsp Olive oil
- 2 Medium Diced red onions
- 1 Medium Aubergine (egg plant) peeled & diced 1cmx1cm
- 2 Tsp Herbs de Provence (dried)
- 1 Tbsp Tomato purée
- 1 Tin Chopped tomatoes
- 3 Fresh salad tomatoes
- Salt and pepper
Add the diced onion to the hot oil in a thick bottomed pan and cook onions until soft.
Pour in 200 ml water and then add the diced aubergines. Add the herbs and some salt and pepper, mix and cook for about 5 minutes. Add a drop more water as it evaporates if required to prevent ingredients from browning.
Incorporate the rest of the ingredients and simmer for a further 5 to 10 minutes.
Check seasoning as required to own taste.
This would be lovely served with creamed butternut squash and some Low Carb Minty Burgers.
Nutrients per serving of Aubergine Ratatouille
Fat (g). 2
Net carbs (g) 6
Protein (g). 1