You can optimize your PCOS nutrition even on treat day with this veggie-laden gratin gently accented with Gruyère cheese for an Mmmmm after every bite.
Treat Day: Red Pepper & Eggplant Gratin
Description
Treat Day means you get 500 extra calories of any food you want. Gruyère cheese fits in oh so deliciously on this delightful day. This recipe delivers eggplant and red peppers at their best: roasted, dried, and mixed with eggs and cheese to create a wonderfully-interesting gratin. So, while it's a treat and a half, it's also a nutritionally impressive and sizeable side. EN-JOYYYY! PCOS Nutrition made with love.
Ingredients
Instructions
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Preheat oven to 450 degrees F / 232 C. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
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Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices. Crimp the edges of the foil so that eggplant is sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
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Preheat oven to 350 degrees F / 176 C. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
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If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in almond milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional Shirataki rice and combine well. Scrape into prepared baking dish.
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Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.
Servings 4
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Cholesterol 155mg52%
- Sodium 777mg33%
- Potassium 441mg13%
- Total Carbohydrate 15g5%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 11g22%
- Vitamin A 43 IU
- Vitamin C 134 mg
- Calcium 27 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Advance preparation: The roasted eggplant and peppers will keep for 3 or 4 days in the refrigerator. Keep eggplant in a strainer set over a bowl so that it drains. The baked gratin will keep for 2 or 3 days and can be reheated in a medium oven for about 20 minutes.
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. You can roast the vegetables several hours or a day before if desired. Adding Shirataki rice to the mixture will result in a firmer gratin.