Today, we are going to adjust another traditional recipe to make it healthier: the classic ratatouille turnovers. The classic version tends to have more refined flour and too much fat. Write down some of our tips in order to cook a much healthier version at home.
Healthy Ratatouille Turnovers Recipe
Recipe Tips: Healthy Ratatouille Turnovers
- Preparation time: 25 minutes
- Cooking time: 1 hour 20 minutes
- Portion size: 1 Turnover
- Number of servings: 8
- Cooking style: American
- (For the Ratatouille)
- 1 green pepper
- 1 red pepper
- 1 onion
- 2 garlic cloves
- 1 big courgette
- 1 big eggplant
- 200ml of tomato sauce
- 1 spoonful of olive oil
- Sea salt or low in sodium
- (For the Turnovers)
- 80g of Instant Oat Flour by FoodSeries
- 20g of chickpea flour
- 1 egg
- 1 egg white
- Sea salt
- Pinch of sweetener
- Cilantro or oregano
- Black pepper
|Nutritional Information per serving|
|of which saturates:||6.3g|
|of which sugars:||25.6g|
How to make: Healthy Ratatouille Turnovers
- Let's start with the ratatouille.
- Pour 1 teaspoon of olive oil in a pan. Cut the garlic and cook them in the same pan.
- Cut the vegetables in dices and add the tomato sauce. Then, add a pinch of salt.
- Cook at low heat (for 40-60 minutes) and stir once in a while so that it will not stick to the pan. If it is too acid (due to the tomato sauce), you can add a few drops of sweetener (liquid saccharine) or a little bit honey.
- Now, let's make the turnovers.
- Mix the flour with the egg. Use a spoon in order to mix everything until it is well combined. Add the spices, salt and a pinch of liquid sweetener. Stir until you obtain a mass that you will have to knead with your hands.
- Make a ball and add a spoonful of water if you think it is necessary. On the other hand, if the mass is too sticky, add a little bit more flour. It should be elastic enough to knead it and stretch it.
- Make a ball with the mass while preparing the oven, 180ºC heat up and down.
- Divide the mass in equal parts (around 6) and make smaller balls. Put them on baking paper and put another sheet on top of them in order to flatten them. The result should be thin circles (not too thin).
- Now you just have to put a spoonful of ratatouille in each circle and close it with a fork. You can whisk an egg yolk and soak the turnovers so that they will be golden when you take them out of the oven.
- Now it is time to cook them for 15-20 minutes at 175ºC until the mass is cooked and golden.
Why have we used a tiny bit of sweetener with this recipe? This type of mass always has sugar, even though they technically taste salty. If we skip this step, the final result may be a little bit tasteless, which is why we suggest using a healthy sweetener.