This is a quick and easy leftovers recipe that you can also make from scratch. Whenever I eat out at places where I know there will be too much food, I order mashed potatoes and save them for the next day. This is what I make with them. The ratatouille I make from scratch most of the time, but you can throw leftovers into it too. It takes about 20 mins to prepare and cook from scratch.
- One egg plant (aubergine)
- 1-2 small zucchinis (courgettes)
- One large heirloom tomato
- Salt & Pepper as seasoning
- Coconut Oil
- Olive Oil
- Hemp Hearts
Instructions for Mashed Potatoes:
Bring water to a boil, add a pinch of salt. Boil potatoes for 10 mins, until you can easily stick a fork through them. I prefer to make my own potatoes with skins still on. They’re more nutritious this way. But peel them if you must. Drain. Mash with a fork.
Instructions for Rosti:
Form mashed potatoes into patties. Saute over medium heat with olive oil, salt and pepper. Turn once. Cook until brown. Serve.
Instructions for Ratatouille:
Dice egg plant, zucchini and tomato. Pan fry egg plant for a few minutes first, in coconut oil. When slightly browned, add in zucchini and tomato. The vegetables will start to cook into each other, with the tomato and zucchini providing plenty of juice to cook everything through. Add salt and pepper to taste. Cook for about 10 mins. Sprinkle with hemp hearts, mix and serve.