Ratatouille with freekeh and ricotta salata

Vegetarian, Soy Free

2 Servings, 680 Calories/Serving

40 Minutes

Made from young, green wheat that’s roasted over open fires, freekeh has a complex, smoky flavor that makes it a savory addition to any vegetarian meal. Here it’s paired with Chef Justine’s bright, lightly cooked ratatouille. Pine nuts and crumbled ricotta salata give the ratatouille crunch, creaminess, and extra protein.

Ingredients

  • ¾ cup freekeh
  • 1 pound globe eggplant
  • 1 yellow onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 2 Roma tomatoes
  • 1 tablespoon tomato paste
  • Fresh flat-leaf parsley
  • Fresh basil
  • 1 ounce ricotta salata
  • 2 tablespoons pine nuts
  • 2 teaspoons balsamic vinegar

Instructions

1

Cook the freekeh

In a pot, bring the freekeh and 2 cups salted water to a boil. Reduce to a simmer, cover, and cook until tender, 18 to 20 minutes. Meanwhile:

2

Cook the eggplant

  • Remove the stem and cut the eggplant into 1-inch-thick cubes.
In a pan over medium-high heat, warm 2 to 3 tablespoons oil. Add the eggplant, season with salt and pepper, and cook until golden brown all over, 8 to 10 minutes. Transfer to paper towels to drain. Meanwhile:

3

Prep and cook the remaining vegetables

  • Peel the onion and cut into 1-inch-thick pieces.
  • Seed and cut the pepper into 1-inch-thick pieces.
  • Coarsely chop the garlic.
  • Seed and cut the tomatoes into 1-inch pieces.
In the same pan, over medium-high heat warm 1 to 2 tablespoons oil. Add the onion, pepper, and garlic. Season with salt and cook until soft, 4 to 5 minutes. Stir in the tomatoes and tomato paste and cook until the tomatoes start to break down, 4 to 5 minutes. Stir in 1 cup water and simmer until thickened, 5 to 6 minutes. While the vegetables cook, prep the garnishes.

4

Prep the garnishes

  • Coarsely chop the parsley and basil leaves.
  • Crumble the ricotta salata.
In a dry pan over medium heat, toast the pine nuts, stirring occasionally, until golden, 4 to 5 minutes. Transfer to a plate.

5

Finish the ratatouille

Fold the eggplant into the tomato mixture in the pan and cook until hot, 2 to 3 minutes. Remove from the heat and stir in the vinegar, parsley, and basil. Season to taste with salt and pepper.

6

Serve

Spoon the freekeh into individual bowls. Top with the ratatouille, pine nuts, and ricotta salata, and serve.

Nutrition per serving: Calories: 680, Protein: 19 g, Total Fat: 33 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Carbohydrates: 84 g, Fiber: 26 g, Added Sugar: 0 g, Sodium: 750 mg

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