Ratatouille & Parmesan bake is authentic recipe for the people. Most of the people love to eat it because it is actual tasty. This is very healthy food because there is a very big reason behind it. Do wanna know what’s the reason? The reason is that This food is Gluten Free. Yeah It is gluten free and this food is absolution for those people who have celiac disease. So let’s start a discussion about the Nutrients which are present in the recipe.
Nutrients In Ratatouille & Parmesan bake:
The Nutrients which are present in the Ratatouille & Parmesan bake are given below:
- Calories 310
2.Fats 11 Grams.
3.Saturates 4 Grams.
4.Carbs 28 Grams.
5.Sugars 25 Grams.
6.Fiber 16 Grams.
7.Protein 17 Grams.
8.Salts 0.5 Gram
So as we have just discussed about the nutrients in Ratatouille & Parmesan bake. After reading about the nutrients you will have known that this food is quite healthy for the people. Most of the people like it because this food is has very awesome taste. Moreover This food also enhances the beauty of your dining table and you can also add it in your breakfast, Lunch and Dinner. Really this food is very amazing you should also try it at home this food is very healthful for those who have celiac disease. So if anyone who have this disease then this food is perfect diet for them.
Now without wasting your more time let’s discuss about the recipe.
Ratatouille & Parmesan bake
- 1 Large Aubergine
- 2 tbsp rapeseed oil Plus extra for brushing
- 2 Red Onions Halved and Sliced
- 2 Peppers Any color Diced
- 2 garlic cloves Chopped
- 400 grams can chpped tomatoes
- 2 tbsp gluten free vegetables bouilin
- 1 thyme Sprig Plus few extra leaves for the top
- Handful basil stalks chopped, leaves torn and kept separate
For The Topping
- 1 LARGE egg
- 150 Gram pot bio yogurt
- 15-25 Grams Vegetarian Parmesan-style cheese, Finely grated
- 2 Handfuls rocket dressed with balsamic vinegar to serve
Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices – once you have six slices, chop the remainder.
Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more.
Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week.
If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme.
Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.