Delicious summer tourlou (the Greek ratatouille) with traditional sausage
The other day I was preparing my dinner, a rich salad with a boiled egg and some lovely crunchy slices of bread and one of my roomates asked me "Ah you are on diet?". "Umm no, I eat eat what I would normally eat.", I replied. It's true that my Mediterranean cuisine dietary habits fall into the category of "healthy food" or "are you on a diet?". For me it's just my "everyday meal". But this didn't come from one day to another, from a yound age, for example, I know that no meal is complete without a large salad bowl, when my classmates would eat fried fries with ketsap for lunch. In a great future, people should categorize healthy food as their everyday food, as it stands above diets and trends. It is a healthy way of living.
I know that habits are hard to break or make, but it is not impossible (with that said check my new Skillshare lessons for building and mainting new habits if you are in the mood). In neuroscience we translate the habit making procedure into: if immediately an "A" action you do a "B" action, eg. Shower "B" after the gym "A", your brain connects the A-B, creating a sequence. Then through a cognitive procedure you feel that your mind is "pushing" you to do B after A. Like an urge you can't really control. Back to food habits, if you connect your lunch with French fries and hamburger it is difficult to change this habit. It takes effort and one step at a time (as I said, if you are interested in doing so check my free lesson :) ).
With that said, let me show you the ultimate the healthy summer dish, with a splash of (avoidable) unhealthiness. Tourlou (the Greek ratatouille) with traditional saigage. Tourlou is the best way to use large amounts of summer vegetables, before they (hypothetically) going bad in the fridge. You can also prepare a big bunch and refrigerate some portions for busy days when you don't have time to cook.
Ingredients (2-3 servings):
- 1 eggplants
- 1 courgettes
- 2 medium onions
- 2 red peppers
- 2 medium potatoes
- plenty of parsley
- 200g. rural-style sausage
- 2 cloves garlic
- 2 ripe juicy tomatoes
- virgin olive oil
- salt and pepper
- hard goat cheese for grating (eg Cretan cream cheese) or feta cheese
- crunchy fresh bread
Ah my favorite tourlou! Let's start with some preparation. Cut the eggplants into small cubes, sprinkle them with plenty of salt (to take the bitterness away), and let them aside in a colander. Then finely chop the garlic and the onion. Chop the zucchini, peppers and potatoes cut into slightly larger pieces. Since the vegetables will boil, if they are finely chopped they will disappear in the pot. Then, cut and put the tomatoes in a blender and finaly cut the sausage into small pieces.
Time to start cooking now. Firstly, rinse the eggplant from the excess salt. In a pot with a big diameter bottom, cover the bottom with olive oil (with meal needs its olive oil friends). Saute in the onion and the sausage pieces. When the sausage is ready, add the garlic and all the other vegetables. When the vegetables soften, add the blendered tomato and a glass of water (or a little more, until the liquids cover the materials until the middle). Add salt, pepper and lots of oregano and bring it to boil for 8-10 minutes. Try your potatoes, when they are ready, meal is readywhen the food is ready is ready.
Serve with plenty of fresh parsley, grated goat cheese and lots of fresh bread for dipping. Bon' appetite!
Credits || Authors and Playlist: Despina Kortesidou