Include in Print View:

Split Pea Ratatouille

Split Pea Ratatouille recipe image
This inventive dish reimagines traditional ratatouille by incorporating a rich, creamy split pea sauce. The earthy sweetness of the peas complements the tender textures of steamed eggplant, zucchini, and onion perfectly. Topped with crunchy cashews and aromatic rosemary, it provides a satisfying balance of flavors and textures. It is an excellent choice for a light yet filling main course or a sophisticated side dish. The vegan and vegetarian-friendly nature makes it accessible for many dietary preferences, while the baking method ensures the vegetables absorb the savory sauce deeply. Simple to prepare with pantry staples, this recipe delivers restaurant-quality comfort food that is both nutritious and delicious.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 18.8
Dietary: Gluten-free, Vegetarian
Description
This inventive dish reimagines traditional ratatouille by incorporating a rich, creamy split pea sauce. The earthy sweetness of the peas complements the tender textures of steamed eggplant, zucchini, and onion perfectly. Topped with crunchy cashews and aromatic rosemary, it provides a satisfying balance of flavors and textures. It is an excellent choice for a light yet filling main course or a sophisticated side dish. The vegan and vegetarian-friendly nature makes it accessible for many dietary preferences, while the baking method ensures the vegetables absorb the savory sauce deeply. Simple to prepare with pantry staples, this recipe delivers restaurant-quality comfort food that is both nutritious and delicious.
Ingredients
  • 3 ounce Eggplant; sliced 1/4-inch
  • 3 ounce Zucchini; sliced 1/4-inch thick
  • 3 ounce Onion; sliced
  • 2 tbsp Sunflower oil
  • 3 ounce Split peas; cooked
  • 3 ounce Cashews; chopped
  • 1 ts Garlic; minced
  • 1 ts Salt
  • 1/2 ts Rosemary
  • 2 ounces Water
Directions
  1. 1
    Preheat the oven to 350 degrees Fahrenheit (177&# 194;°C).
  2. 2
    Steam the sliced eggplant, zucchini, and onion for approximately 8 minutes until tender.
  3. 3
    Lightly grease a 4x8 inch baking pan with sunflower oil.
  4. 4
    Place the cooked split peas, 2 ounces of water, half of the chopped cashews, minced garlic, salt, and rosemary into a blender.
  5. 5
    Blend the mixture until it reaches a smooth, sauce-like consistency.
  6. 6
    Arrange the steamed eggplant slices in the prepared baking pan.
  7. 7
    Pour the blended split pea sauce evenly over the eggplant.
  8. 8
    Sprinkle the remaining chopped cashews over the top.
  9. 9
    Bake in the preheated oven for 20 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 18.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.2g9%
Sugars 2.6g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure split peas are fully cooked before blending to achieve a smooth texture.

For a richer sauce, you can soak the cashews in hot water for 15 minutes before blending to soften them further.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Feel free to add other vegetables like bell peppers or carrots to the steaming step for extra nutrition.

Keywords: split pea, ratatouille, vegan, vegetarian, eggplant, zucchini, cashew cream, rosemary, french cuisine, healthy dinner, plant based, baked vegetables, pea sauce, comfort food, easy recipe, meal prep
Read it online: https://www.chefs-mate.com/recipe/split-pea-ratatouille/