I love ratatouille, and this green ratatouille is my new favourite one! Perfect for busy nights, or the days when you just feel like eating something nurturing, heathy and delicious.
While kale is a well-known superfood, Edame is full of proteins, fibre and micro elements. Paired with zucchinis, eggplant and peppers, and spiced with garlic and ginger, tastes great, and is really good for you! You can serve to like I did, with salmon, or as a side dish for chicken or tofu.
What you’ll need :
1 green pepper
1 cup edame (can be frozen)
1 cup kale
1 tablespoon ginger
4 garlic cloves
Salmon (4 portions)
1 tablespoon olive oil
1/2 tablespoon maple syrup
Start by covering the salmon with olive oil and maple sirup. Set aside.
Cut all of the veggies in cubes. Start with cooking eggplant with peppers on olive oil, until semi soft, then add zucchinis, pressed garlic, ginger, salt and pepper. When the zucchinis are almost cooked, add edame and kale.
Meanwhile bake the salmon on 350F for around 20 minutes. Don’t over bake it!
Serve hot, or cold ( yes, it’s delicious both ways!). Add some fresh parsley. Enjoy!