Tag Archives: aubergines

Ratatouille and halloumi tray bake

This recipe came from an excellent and surprising source. My friend Lynda recommended it and it’s The Fast 800 Recipe book. But don’t let it put you off, honestly it’s become one of my most used and loved books for its simple, healthy, quick recipes which you can augment or add to if you’re not fasting. Which I so rarely can…This serves four which you can eat with lovely crusty bread if you’re not carb-avoidant. And who is these days? It’s surprisingly delicious. TBH I’m not a huge fan of ratatouille, or beans and yet this is…yum.

 

Ingredients

2  peppers Рnot green sorry, de-seeded and cut into chunks

1 medium aubergine or two courgettes

1 onion cut into chunks

3 tablespoons of olive oil

2 garlic cloves, peeled and crushed

Basil leaves, a small handful sliced into shreds (don’t cry if you don’t have)

1 x 400g can of chopped tomatoes

1 teaspoon of oregano (or use a tin of tomatoes with herbs)

225g block halloumi cheese – slice into eight

A tin of 400g of drained and rinsed cannellini beans

 

Method

Oven to 220C. Place the peppers and aubergine/courgette and onions onto a tray, season with salt and pepper (but not too much salt as the halloumi is quite salty). Mix everything around and roast for 30-35 minutes, turning half way through if you can be bothered.

After this time, take out, stir in the garlic and basil, tomatoes + oregano and beans. Arrange the slices of halloumi on top and back in the oven for about 15 mins. I tend to give it a ‘top oven’ blast for a few minutes at the end. The halloumi should be lightly browned.

Scatter over more fresh basil if you remember and serve with a crisp green salad.

A nice healthy lunch: aubergines, tomatoes, feta

This is the sort of lunch that can expand to fit anything from 2-4 people on the quantities below. And it’s easy to augment it to feed even more. Quantities are fast and loose.

1 aubergine, sliced, brushed with olive oil and griddled

A good handful of cherry tomatoes, halved

100g or so of feta, crumbled

A few basil leaves, torn or chopped

A tablespoon/glug of extra virgin olive oil

A handful of pine nuts, dry fried for a few minutes in a frying pan

All I do is have everything at room temperature (if you haven’t just cooked the aubergines), lay the aubergine slices on a big plate, and then just scatter the other ingredients on top. Easy and delicious. If it’s hot outside and you have time, put the olive oil over the tomatoes, season and scatter the basil atop and leave out in the sun (away from elks and birds) for half an hour.

Yum.