Ratatouille with Bulgur and Basil
19 min 1 serving 600 kcal · 18 g proteinLevel: Intermediate
The nutritionist's note
Cooking the vegetables separately before combining stops them releasing water together into a purée. Each keeps its texture, and carotenoids are better extracted in oil.
Ingredients
1 serving
- aubergine180 g
- courgette180 g
- red pepper120 g
- crushed tomatoes200 g
- bulgur100 g
- garlic8 g
- olive oil18 g
- fresh basil8 g
Method
- 1
Sauté the aubergine, courgette and pepper separately, 5 minutes each in the olive oil (18 g).
- 2
Combine them with the crushed tomatoes and garlic, and simmer for 10 minutes.
- 3
Cook the bulgur for 12 minutes in the stock.
- 4
Serve the ratatouille over the bulgur, with shredded basil on top.
Nutrition facts
per serving
| Energy | 600 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 76 g |
| Fat | 24 g |
| Fibre | 17 g |
| Iron | 5.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
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