National Eat Your Vegetables Day recipe: aubergine stew
Today is National Eat Your Vegetables Day. Healthy and varied food is the basic fuel for our riders and vegetables are an important part of that. Read why below and get inspired by the summer aubergine stew recipe from Performance Chef Ien Vitse.
Vegetables are a source of vitamins and minerals and that alone is a reason for our athletes to have them on the menu every day. To release energy in a body, you need to be able to convert calories into movement. This requires a lot of nutrients. You find these mainly in fruit and vegetables. Nutritional supplements provide support, but we prefer to keep it as natural as possible. Fresh fruit and vegetables are the vitamin source. A healthy basic diet with sufficient vitamins and minerals is therefore indispensable for both sports enthusiasts and top athletes. The Greenery, which supplies us with the freshest products, guarantees their quality and is therefore of great added value.
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Aubergine stew with chickpeas and couscous
Ingredients
- 1 tbsp olive oil
- Half white onion chopped
- 1 large garlic clove chopped
- 2 tsp grated cumin
- 2 tsp smoked paprika powder
- 1 aubergine cut into cubes
- 100 grams cherry tomatoes
- 75 grams canned chickpeas
- Pepper and salt
- 100 grams couscous
- Coriander to taste
Preparation method
Preparation method
- Heat a large pan or pot over medium-high heat. Add the oil, onion and garlic and fry for 5 minutes or until soft and slightly caramelised.
- Reduce the heat and add the grated cumin and paprika. Fry for a further 1 minute while stirring well.
- Add the aubergine cubes and season with salt and pepper.
- Add 3 tablespoons of water, stir well and cover the pan with a lid.
- Cook for at least 30 minutes until tender.
- Now add the halved cherry tomatoes and chickpeas.
- Cover again and bring to the boil over medium-high heat. Cook for 4 minutes to allow the flavours to develop.
- Taste and adjust flavours as necessary.
- Serve with couscous and fresh coriander.
Enjoy your meal!
