Provençale-style aubergine stuffed with ratatouille and vegetarian mince
Recipes & Nutrition
Author: Yves MeersmanPublished: 7 April 2016
Prep: 20 minsCook: 25 minsServes: 4
Aubergines are great for stuffing and this recipe combines scooped-out aubergine flesh with a vegetarian mince to create a rich filling, all served in a baked aubergine shell. This vegetarian recipe can be adapted for people with chewing or swallowing problems by blending ingredients to the required consistency.
1.Preheat the oven to 150°C.
2.Dice the onion, paprika, courgettes and the mushrooms.
3.Cut the aubergines in half lengthwise, remove the flesh of one half and dice. Add to the other the vegetable mixture.
4.Brush the inside of the hollowed aubergine with olive oil and place in a buttered oven dish.
5. Cook the halved aubergine in the oven for 15 minutes.
1.Fry the diced vegetables in heated olive oil until glazed.
2.Add the quorn mince and season with salt and pepper. Add Provençale herbs or Provençale taste-booster and chopped garlic. Stir well.
3.Add the tomato purée, stir well and add the vegetable stock. Bring to the boil while stirring.
4.Immerse half a lemon (with skin) to the bottom of the cooking pan and leave to simmer for 20 minutes on a low heat.
5.Cook the quinoa according to instructions on the package.
Replace the quorn mince with seitan or tofu for alternative vegetarian options. Or use pork or poultry mince for a meat dish.
Use the hollowed baked aubergine as a ‘serving mould’: stuff with quinoa, add a layer of mixed ratatouille and top off with the ground quorn mince. Drizzle with the creamy ratatouille juice.
1.Remove the half lemon out of the sauce.
2. Add the diced tomato and bring to the boil while stirring. Leave to simmer on a low heat for 5 minutes.
3. Season with salt and pepper, Provençale taste-booster or green pesto and take off the heat.
4. Fill the hollowed aubergine with the ratatouille.
5. Sprinkle grated parmesan cheese over the filling and serve.
Chewing and swallowing
Adjusting ratatouille, mince and sauce
1. Take the required volume of prepared ratatouille from the cooking pan and leave to drain in a sieve.
2. Heat the ratatouille juice and thicken to sauce consistency with an instant binder.
3. Mash, crush or mix the ratatouille to consistency level required.
4. Use the cream sauce for moistening at level 5, 4 and 3. 5. Per portion of quinoa, fry 50g quorn mince golden brown in olive oil, season with 1 teaspoon Provençale tastebooster or herb mix. Here too, use the creamy ratatouille juice for crushing or mixing the mince.
Nutrition per 100g
Energy ………………………………………………………….. 79kcal/ 332kJ
Do we have the right to test Parkinson’s medications on animals?
We explore the debate surrounding Parkinson’s and animal testing
4 days ago
Regular exercise may slow progression of early Parkinson’s disease symptoms
A research team in Japan has suggested that around four hours of weekly moderate exercise is associated with a better clinical course of early-stage Parkinson’s. Their study, published in ‘Neurology’, drew on data from 237 people with the condition, whose symptoms were monitored over a period of up to six years. The research showed that people who were regularly active for at least one to two hours, one or two days a week, were better able to maintain daily activities than those who exercised less – and even experienced a “slower deterioration of processing speed”. The researchers highlighted that these benefits stemmed from maintaining regular exercise over time, rather than levels of activity at the onset of the condition. They added that their findings “suggest it may never be too late for someone with Parkinson’s to start an exercise programme”.
Could traumatic brain injury accelerate the onset of Parkinson’s disease?
Undergoing a traumatic brain injury (TBI) – a sudden injury that damages the brain – may be linked to Parkinson’s onset at an earlier age, new research suggests. The study, led by researchers in the US, examined data from the National Alzheimer’s Coordinating Centre (NACC) database and assessed whether TBI was associated with age of disease onset, survival and the degeneration of dopamine-producing nerve cells in the brain. They found that while there was no significant association with age of death or greater impact on dopamine-producing nerve cells, results showed that TBI was linked to a 4.9-year earlier age of Parkinson’s onset. Reflecting on the results, the researchers wrote that traumatic brain injury “appears to accelerate Parkinson’s onset without altering age of death”. However, the researchers also cautioned that “the nature of this relationship remains unclear”.
NASA astronaut who lived with Parkinson’s disease has died
“When I got diagnosed with Parkinson’s I thought it was over,” US astronaut Michael “Rich” Clifford once said, in a webcast conversation with Parkinson’s expert Dr Ray Dorsey. But when US space agency NASA offered him another opportunity to board a space shuttle, despite the onset of Parkinson’s symptoms, he didn’t hesitate. “And it was as easy as that.” Now, nearly 30 years since his final venture into space, Clifford has died due to complications from Parkinson’s disease. He leaves a legacy of three journeys into space, several awards for his services to the space programme – including the NASA Space Flight Medal – and a history of advocacy for people with Parkinson’s. In a 2013 conversation with the Michael J Fox Foundation, Clifford said: “Everyone with Parkinson’s handles it differently. Don’t let it get in the way of living. “Life is too good. Keep going. The sky’s the limit.” Image credit:…