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Summary: Ratatouille is a traditional French mixed vegetable stew, from the region of Nice, in Provence. Onions, garlic, tomatoes, bell peppers, courgettes and aubergines are gently stewed together until soft and juicy. Be mindful not to cut the vegetables too small, about 1 inch cubes (2,5cm) is great to make sure the vegetables keep their structure and don't go mushy. Feel free to leave out the aubergines if you don't like them. Serve the ratatouille as a side dish or as a main dish with brown rice, wholemeal pasta or quinoa.
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Summary: This impressive yet really easy dish pairs a hero of traditional Scottish cuisine with a tian, which is a french specialty made by arranging slices of tomato, aubergine, courgette and sometimes mozzarella or goat cheese, in a baking dish, and baking until golden and delicious.
We make the towers here with aubergines, veggie haggis and mozzarella, but feel free to use tomatoes, red onion rings, courgettes or goat cheese instead of the mozzarella.
Thanks to Macsween, we have vegetarian haggis !
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Summary: These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy.
You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.
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