Eggplant Involtini with Grilled Ratatouille - PCOS-Friendly Recipe
This Eggplant Involtini with Grilled Ratatouille is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 cups (10 ounces) raw cashews
- 1 teaspoon nutritional yeast
- 1/2 cup water
- 1/4 cup pitted kalamata olives, finely chopped
- Salt and freshly ground pepper
- 2 eggplants, sliced lengthwise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- 1 pound tomatoes, sliced crosswise 1/2 inch thick
- 2 medium red onions, sliced crosswise 1/2 inch thick
- 4 Italian frying peppers
- 1 (1 pound) eggplant, sliced crosswise 1 inch thick
- 2 (1 pound) small zucchini, halved lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1 bay leaf
- 1 teaspoon chopped thyme
- 1 teaspoon dried oregano, crumbled
- 1/2 cup dry white wine
- 1/2 cup water
- 1/2 cup shredded basil
- Harissa, for serving
Instructions
- In a food processor, combine the cashews with the nutritional yeast and water and process to a fine paste. Transfer the paste to a bowl, stir in the olives and season with salt and pepper.
- Light a grill. Brush the eggplant slices (there should be about 24) with olive oil and grill over moderately high heat, turning once, until tender and lightly charred, 2 to 3 minutes. Arrange the eggplant on a work surface and season with salt and pepper. Spoon 1 tablespoon of the cashew filling onto one end of each eggplant slice. Roll into tight cylinders. Cover with plastic wrap.
- Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables in batches until tender and lightly charred, about 3 minutes for the tomatoes and 6 minutes for the onions, peppers, eggplant and zucchini. Transfer the grilled tomatoes to a blender and puree until smooth.
- Peel, seed and dice the peppers and chop the onions. Add them to a large deep skillet along with the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano. Cook over moderately high heat until tender, 5 minutes. Add the wine and boil until evaporated, 2 minutes. Add the tomato puree and water, season with salt and pepper and simmer until the sauce is slightly reduced, 15 minutes. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet. Simmer 10 minutes longer. Discard the bay leaf and stir in the basil.
- Spoon the ratatouille into shallow bowls and top with the involtini. Spoon a dollop of harissa on top and serve right away.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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Frequently Asked Questions
Yes, this Eggplant Involtini with Grilled Ratatouille recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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