Ratatouille

One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer.  Here's my take on it.​

Time: 1 hour, 15 mins  

Ingredients:  

• 1 zucchini 
• 1 yellow summer squash
• 1 Italian eggplant
• 3 almost ripe Roma tomatoes  
• 1 cup tomato sauce  
• 5 basil leaves (fresh)  
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme  
• 2 tablespoons olive oil  
• 1 small yellow onion, diced
• 3 cloves garlic, chopped  
• salt & pepper to taste

Recipe:  

1. In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic. 
2. Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.  
3. Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.  
4. Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.  
5. Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top. 
6. Cover with parchment paper & bake on 375 for 45 minutes.  
7. Remove the parchment & bake for another 10 minutes. Enjoy!  

Eggplant Boats

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

Time: 30 min

Ingredients: 

• 2 small/medium chubby eggplants
• 1 medium tomato (I used a deep red heirloom) 
• 2 cloves garlic
• 2 tablespoons crumbled feta cheese  
• 2 tablespoons olive oil
• Salt/pepper to taste  
• Glutenfree breadcrumbs (optional) 

Recipe: 

1. Preheat oven to 450
2. Wash the eggplants & cut them in half vertically  
3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
5. Drizzle 1 of the teaspoons of olive oil over each boat
6. Dice the tomato & fill each boat with some  
7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
8. Sprinkle each boat with some crumbled feta cheese  
9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy  

Eggplant Veggie Burger

Such an easy Meatless Monday dish! Use eggplant slices instead of bread for buns, & a black bean burger instead of meat.  My secret ingredient (truffle oil!) makes it taste like a rich, gourmet treat. This is a delicious, filling way to cut calories & stay fit! ​

Time: ​15 mins 

Ingredients: ​

• 2 black bean burgers​
• 4 slices of eggplant (skin on)​
• 1 tablespoon feta chesse​
• 1 tablespoon black truffle oil​
• Tomato slices ​
• Salt/pepper to taste ​
• 1 teaspoon dried rosemary​
• Olive oil to cook the eggplant ​

Recipe:​

1. ​Heat the black bean burger according to instructions (or use a homemade one!)
2. Pan-sear the eggplant slices on both sides over medium heat for ~3 mins per side. ​
3. ​Sprinkle with salt, pepper & rosemary. 
4. Drizzle 1/2 tablespoon of truffle oil on their side of the eggplant & sprinkle with feta cheese on the one side right before putting the burger patty in between them. ​
5. ​Top with tomatoes, extra feta cheese, and whatever other toppings you like!