Baked gnocchi on an eggplant and tomato bed

Ingredients for 1 servings:

• 3 slice(s) eggplant(s) (1 cm thick)
• 6 tsp tomato juice from the can (e.g. from peeled tomatoes)
• 6 potato gnocchi
• 3 tsp, heaped cottage cheese, reduced fat
• 1 pinch of horseradish (not cream product)
• salt and pepper
• marjoram

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

120 kcal/serving, low in fat, yet delicious.

First, salt the eggplant slices and let them rest for 20 minutes. Dab off any excess water. Meanwhile, cook the gnocchi according to the instructions or defrost them and prepare the remaining ingredients. Preheat the oven to 200°C (top/bottom heat). After the resting time, pepper and salt the eggplants and place them side by side in a baking dish. Brush with tomato juice. Place two gnocchi on each slice and season lightly with pepper again. Mix the cottage cheese with the horseradish and spread it on the towers. Finally, sprinkle with marjoram (I used dried marjoram). Bake in the oven for 15 minutes. I recommend this dish either as a starter for a larger meal, as part of a brunch, or on its own as a main course for one person on a diet. Per serving (3 towers) 120 kcal. Vitamin C: 2.1 tsp.