This makes an excellent one-tray light lunch or dinner for two, great with a big dollop of Greek yoghurt.
Spiced chickpea and eggplant ratatouille
1 eggplant, cubed
400g can of tomatoes
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 garlic cloves, chopped
1 tablespoon sunflower oil
Salt and pepper
120g canned chickpeas, drained and rinsed
chopped coriander, parsley or basil leaves, to serve
finely grated zest and juice of 1 unwaxed lemon
1 zucchini, grated
Preheat the oven to 180˚C.
Place the eggplant, tomatoes, ground cumin and cinnamon, garlic
and sunflower oil into a baking tray and mix well. Season well with salt and pepper.
Roast in the oven for 35 minutes.
Add the drained chickpeas, stir well and return to the oven for another 10 minutes.
Remove from the oven and stir through the herbs, lemon zest and juice and grated zucchini.
For something a little more filling stir through cooked brown rice or quinoa. Serve with a baked salmon fillet on top.
photo Louise Hagger and Colin Bell
This is an edited extract from How To Lose Weight Well by Dr Xand van Tulleken published by Quadrille, RRP $24.99