Meat-free, easy to make and satisfying – this mouth-watering ratatouille dish will soon become one of your favourites!
RATATOUILLE WITH WHOLEWHEAT ROTIS
(Serves 4)
What you’ll need
For the ratatouille:
1 onion, diced
3 tsp olive or canola oil
1 clove garlic
5cm piece fresh ginger, diced
2 medium aubergines, cubed
8 mushrooms
2 sweet peppers, deseeded and sliced
1 tbsp paprika
1 tsp cumin seeds
½ tsp yellow mustard seeds
salt and pepper, to taste
410g tin whole tomatoes
2 tbsp fresh parsley
2 tbsp sage
½ cup hot water
For the rotis:
180ml cake flour
125ml wheat bran
2 tbsp canola or olive oil
½ tsp salt
½ tsp ground coriander seeds
½ tsp cayenne pepper
60ml hot water
1 tsp canola oil, for frying
The how-to
Lightly sauté the onion in the oil using a large saucepan. Add the garlic and ginger and sauté lightly for another 2–3 minutes.
Add the aubergine to the saucepan and allow to soften. Add the chopped mushrooms and sweet pepper.
Add the spices, salt and pepper to the aubergine mixture, and simmer for 10 minutes. Add the tinned tomatoes, fresh parsley and sage. Simmer at a medium heat for 15–20 minutes.
Sieve the cake flour and add the wheat bran to a mixing bowl. Rub in the oil, salt, coriander and cayenne pepper with your fingertips until you get a breadcrumb consistency.
Mix the hot water into the flour and knead to form a soft dough. Divide the dough into 8 balls and roll each ball out to form a small circle.
Add oil to a non-stick pan and brown the roti on one side until it puffs up. Flip and brown on the other side.
Once the ratatouille is ready, serve with two rotis per person.
Extracted from Food for Sensitive Tummies by Gabi Steenkamp and Cath Day (Tafelberg; R295)
Looking for more health-conscious recipes? Try these delicious portobello and halloumi sliders or this tasty quinoa and eggplant dish!
