This recipe has turned into a regular as of late. It’s probably because my dieting has been all around and goes from a night out binge eating and drinking to a salad day and this recipe sits beautifully in the middle as a testament to moderation, a truce, a compromise. It is both very healthy and feels somewhat indulgent like a normal non-diet friendly meal at the same time and I love it so much for that. The only key to not being thrown off the healthy-eating wagon exploding from self-restraint is to find as many meals like this as possible. Other loves of late: tostadas, overnight pb2&j oats, rice cakes, laughing cow, dark choc, and of course all the herbal teas.
Spicy Tomato Eggplant Zoods
- one large tin of cherry tomatoes
- 1 medium eggplant, cubed
- red pepper flakes, 1/4 tsp
- evoo, enough to coat the eggplant
- salt, to taste
- one med courgette, sliced
- one small onion, diced
- one clove garlic, minced
- half a red pipper, diced (optional)
- Basil for garnish (optional)
- Parmesan (takes this meal to the next level)
Preheat oven to 425. Cube eggplant (peel if you want to, I like it both ways), lay out on a paper towel and sprinkle with salt. Let it rest for around half an hour, rinse and pat dry. This is to remove bitterness. Now toss on a pan with olive oil, red pepper flakes and a touch more salt.
Roast your eggplant for 15 minutes then go in toss them about and put them back in for about 10 mins. If adding red pepper throw it in with the eggplant in the beginning, they may get done a little earlier so check on them at the 15 min point, leave them to one side of the pan for easy access if you need to get them out.
Use a normal peeler to peel the courgette put ribbons to the side.
Dice onion, sauté, throw in garlic, sauté. Stir in cherry tomatoes. Let simmer for a few. Stir in your eggplant. Stir in courgette. Cook for 8-10 mins. Serve with parmesan and a salad.
