Baked Ratatouille (Whole 30)

I am not vegetarian but there is something immensely satisfying about a plate of well seasoned, well cooked vegetables.

This is a recipe where you want to stay in the kitchen while you are cooking. It is very easy to burn the vegetables because they are cooking under the broiler.

Roasted Ratatouille

Adapted From The Easy Keto In 30 Minutes Cookbook

4 tsp olive oil

2 cups eggplant, peeled and cubed, 3/4 inch cubes

3/4 cup chopped bell peppers, red, yellow and orange

3/4 cup cherry tomatoes

5 cloves garlic, halved lengthwise

1 tsp oregano

3/4 tsp kosher salt

1/2 tsp dried black pepper

1/2 tsp dried thyme

Juice of half a lemon

2TBS chopped fresh parsley, optional

Set the oven rack 6 inches below the broiler. Preheat the broiler on high. Grease a rimmed baking sheet with 1 1/2 tsp olive oil .

In a large bowl, combine the eggplant, bell peppers, tomatoes, garlic, 2 1/2 tsp olive oil, oregano, salt, pepper and thyme. Mix well.

Spread the vegetables over the baking sheet and broil until the vegetables are tender, about 20 minutes, stirring every 5 minutes so it doesn’t burn. Sprinkle with lemon juice and parsley.

Spiced Mashed Eggplant


Why, oh why, is there never an eggplant around when I need it?  Seriously, every eggplant in Fargo, North Dakota has up and disappeared simply because I want to make spiced mashed eggplant for dinner tonight.

When I was on vacation I picked up a new Indian cookbook, called Recipes From An Indian Kitchen.  The recipes used spices I already had on hand and the ingredients easily found in local grocery store, except, apparently, that eggplant.  If finding an eggplant is an issue for you, just do what I did and substitute 1 pound of white mushrooms for it.  This recipe  would also be a great place to use the Coriander Scented Untoasted Spice Blend or The English Style Madras Curry Powder I posted last week.

Spiced Mashed Eggplant


2 large eggplants or 1 pound of mushrooms

2 TBS butter

1 onion, finely chopped

1 tsp grated fresh ginger

2 garlic cloves, crushed

1 fresh green chili, finely sliced

2 medium tomatoes, finely chopped

1 tsp salt

1/2 tsp chili powder

1/2 tsp smoked paprika

1 tsp ground coriander

1/2 tsp ground tumeric

1/2 tsp garam masala

2 1/2 TBS finely chopped fresh cilantro

Prick the eggplant all over with a fork and roast them under a medium – hot broiler, turning occasionally, for 20 – 25 minutes, until the skin blackens and chars.  The eggplants are cooked when a knife is easily pushed into the center like it is going through soft butter.  Let cool until cool enough to handle.  Remove the skins and coarsely mash the pulp.  Set aside.  Heat the oil and butter in a large skillet.  Add the onions and saute 5 -6 minutes, until softened.  Add the ginger, garlic and chilies.  Saute for 1-2 minutes.  Stir in the tomatoes and salt.  Cook for 12 – 15 minutes.  Add the chili powder, paprika, coriander, cumin and tumeric.  Stir in the reserved eggplant flesh and cook 3 – 4 minutes.  Stir in the garam masala and chopped cilantro.