Aubergine and red pepper ginger and szechuan Ratatouille
A flavour bomb that can be used as a side dish, dip or salsa
Ingredient Benefits
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Avocado Oil
Avocado oil is packed with monounsaturated fats (MUFAs) known to support heart health. It’s smooth, neutral in flavour, and perfect for both sweet and savoury dishes.
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Aubergine or Eggplant
A good source of fiber, antioxidants, and vitamins contributing to digestion, blood sugar control, and overall well-being.
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Red Peppers
They are an excellent source of vitamin C, vitamin A, and they contain beta-carotene, which the body converts into vitamin A
The Recipe
Aubergine and Red Peppers
Ingredients:
- 2 aubergine cut into smallish squares (they shrink, remember) - tossed through at least 60 ml The Avo Keeper Avocado 🥑 oil
- 4 grilled red peppers, brushed with TAK oil, cut into strips and then squares.
- Cherry tomatoes chopped into small squares
salted well.
- 70 grams of ginger, cut thinly, and a clove of garlic - fry in at least 3-4 tablespoons of oil, so the flavors permeate it. Then also add - szechuan peppers, mixed in a mortar and pestle
- 40 grams of toasted pine nuts and a couple of tablespoons of white and / or sesame seeds
Mix all
Separately mix
60 ml The Avo Keeper cold-pressed virgin oil
60ml soy sauce
100ml Shaoxing rice wine (or pale dry sherry)
3½ tbsp rice vinegar
2½ tbsp maple syrup
and heat along with currants in a pot. Let soak for longer if you like.
Then mix with the aubergines / pepper mix
Credit the concepts to @Ottolenghi
The powerhouse of infusion
Create a powerful blend that’s as nourishing as it is flavourful. Aubergines are rich in antioxidants like nasunin, which supports brain health and protects cells from oxidative stress, while red peppers provide a high dose of vitamin C and beta-carotene for immune and skin health. The ginger and Szechuan pepper add anti-inflammatory and digestive benefits, stimulating circulation and supporting gut function. When these vegetables are lightly fried and marinated in heart-healthy avocado oil—rich in monounsaturated fats and vitamin E—the dish becomes not only deeply satisfying but also a functional food that supports cellular repair, heart health, and digestion.