it works out to about 28 grams of protein and 5 grams of fibre per portion, and bonus points for creating very few dirty dishes! the recipe for 5 portions is below:
- 1 eggplant (136 cals)
- 2 zucchini (66 cals)
- 2 red bell peppers (62 cals)
- 3 tomatoes (66 cals)
- 1 onion (63 cals)
- 4 cloves garlic (16 cals)
- 20g harissa – use more if you have it, i was just using up a leftover jar (16 cals)
- 1 tbsp olive oil, divided in 2 (120 cals)
- 1 500g pork tenderloin
- garlic powder
- smoked paprika
- oregano
Chop the eggplant, zucchini, peppers, tomatoes, and onion into large chunks and spread onto a large roasting dish along with the garlic cloves. Season with harissa, 1/2 tbsp oil, and salt and pepper.
Roast uncovered in a 190c oven for 25 minutes. Take the dish out, nestle in the pork tenderloin, and season with the remaining oil, listed seasonings and s+p.
Place back in the oven for another 20 mins and you’re done!
The veggies do release a lot of water so you may want to sweat the zucchini and eggplant with salt for a while before cooking, and remove the tomato seeds, if the liquid bothers you.
by yungsl4v
Dining and Cooking