Did you know there are over 20 000 edible plants on our planet but humans regularly consume only about 150 of them? Learn how Knorr is addressing this crisis locally.
The global population’s reliance on a very limited range of foods impacts both our health and that of the planet too. This is because dietary monotony and a lack of agricultural diversity go hand in hand: when farmers repeatedly grow single crops – known as monoculture farming – it exhausts nutrients in the soil, leaving it at risk of pests and pathogens. This, in turn, gives rise to the need for fertilisers and pesticides, which can potentially harm our water systems and wildlife if not used responsibly.
South Africa is no exception to this worldwide problem. Knorr’s new Plate of the Nation report reveals that meat and starch together make up 67% of the average South African meal, crowding out vegetables, which occupy only 13% of our plates. Along with agricultural repercussions, this lack of variety in our diet is affecting the health of our nation – obesity, diabetes, high blood pressure and other lifestyle diseases are on the rise.
We as a nation can all work together towards a better food future. Knorr is committed to encouraging South Africans to eat better by championing simple steps everyone can take to transition to a healthier way of eating. Choosing to eat better is easy – the first step is to reduce the amount of meat and starch on your plate and replace them with a varied selection of vegetables, healthy grains and pulses. In this way, you will not only start supporting agricultural diversity, but also instantly increase your uptake of vitamins, minerals and other nutrients vital for maintaining a healthy immune system.
This delicious vegetarian recipe from Knorr makes for a great start to your new dietary journey! Flavour-packed and comforting, it includes aubergine, which is a great substitute for beef because it has such a satisfyingly meaty texture.
Roasted tomato, aubergine and feta bake
- 4 medium aubergines, halved lengthways
- salt, to season
- 60ml (¼ cup) olive oil + extra, to drizzle
- 1 red onion, peeled and finely chopped
- 2 red peppers, seeded, membranes removed and finely chopped
- 400ml water
- 1 x Knorr Tomato Base Dry Cook-in-Sauce
- 1½ tsp ground coriander
- 1 tbsp ground cumin
- 100g flaked almonds, toasted
- 100g feta cheese, crumbled
- fresh coriander sprigs, to serve
Preheat the oven to 200°C.
Season the aubergine halves with salt and drizzle with ½ the olive oil. Place in a roasting dish and bake in the preheated oven for 30 minutes. Remove from oven and scoop out some of the cooked aubergine flesh, leaving enough behind to retain the aubergines’ structure. Reserve the cooked pulp, set the aubergine shells aside in the roasting dish and leave the oven on.
In a medium-sized pan on medium-high heat, brown the onion in the remaining 2 tbsp olive oil. Add the red pepper and cook for 4 minutes, or until red pepper starts to soften.
Add the 400ml water to the pan, stir in the contents of the sachet of Knorr Tomato Base Dry Cook-in-Sauce and bring to the boil while stirring continuously. Add the ground coriander and cumin, reduce the heat and simmer, uncovered, for 15 minutes.
Add the reserved aubergine pulp, ½ the almond flakes and ½ the feta cheese to the pan. Stir gently to combine.
Pile the mixture into the aubergine shells, drizzle with the extra olive oil and bake for a further 20 minutes.
Serve warm, sprinkled with the remaining almond flakes and feta, and garnished with the fresh coriander sprigs.