If you read your way through my weeping and wailing post about meat-eating and ethics last week (congratulations, by the way), then this recipe will seem a natural follow-up.
To recap, I’m reading The Ethical Carnivore: My Year Killing to Eat by Louise Gray and hoping for easy-to-follow guidelines that assuage my conscience about eating meat, falling short of killing it myself as I’m pretty sure I can’t do that.
In the meantime, there is always low-carb vegetarianism. I know vegans argue that vegetarianism is little better than meat-eating given what goes on in the dairy industry, but it’s a start. Besides, I can’t imagine a life without cheese.
Here’s a low-carb veggie recipe for you—a bastardised version of aubergine parmigiana. Allow roughly 10g of carbs per portion.
Aubergine and Pepper Parmigiana
- A large aubergine
- One red pepper
- One yellow pepper
- 400g tin chopped tomatoes
- 2 cloves garlic, crushed
- 2tbsp rapeseed oil
- Grated rind of one lemon
- Salt and freshly ground black pepper
- 75g grated parmesan cheese
- 50g grated cheddar cheese
Pre-heat the oven to 175 degrees C.
Chop the aubergine and pepper into equal-sized pieces and toss in one tbsp of the oil. Cook on a griddle until softened—about ten minutes.
Heat the other tablespoon of oil in a saucepan and add the chopped tomatoes, garlic and lemon rind. Allow to come to a boil and turn down to a simmer, stirring from time to time. Cook for about ten minutes to, allowing the sauce to become thick and concentrated.
Season the sauce with salt and pepper and sprinkle some on the cooked aubergine and peppers.
Layer up the vegetables, sauce and cheese in a gratin or rectangular casserole dish finishing with cheese. Cook for twenty minutes.
For other low-carb vegetable recipes, see:
- https://diabetesdietblog.com/2017/07/28/4042/ (use veggie stock instead of chicken)