Salad with tortilla chips

Ingredients for 2 servings:

• ½ eggplant(s)
• 1 zucchini
• ½ bell pepper(s), red
• 1 ½ garlic cloves
• 50 ml balsamic vinegar
• 60 ml vegetable stock
• 3 tbsp olive oil
• salt and pepper
• n. B. Water, approx. 4 – 5 tbsp
• 4 tortillas
• n. B. Olive oil, approx. 3 – 4 tbsp
• 1 romaine lettuce
• 1 cucumber(s)
• 150 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

With feta cheese

1. Clean and dice the eggplant and zucchini. Quarter and deseed the red bell pepper, and dice them. Finely chop the garlic cloves. 2. Preheat the oven to 200°C (180°C fan/convection oven). Briefly puree the vegetables (approx. 200g), balsamic vinegar, vegetable stock, and olive oil in a tall bowl with a hand blender until creamy. Mix 2 tablespoons of cream with 4-5 tablespoons of water to make a dressing, season with salt and pepper. 3. Cut the tortillas into small triangles, mix with 3-4 tablespoons of olive oil, and spread on a baking sheet lined with parchment paper. Bake in the hot oven on the second rack from the bottom for 10 minutes until crispy. 4. Clean the romaine lettuce and cut into strips. Clean the cucumber and cut into thin slices. Crumble the feta cheese, mix with the lettuce, cucumber, and dressing, season with salt and pepper. Serve salad with vegetable cream and tortilla chips. Per serving: 12 g protein, 33 g fat, 30 g carbohydrates = 480 kcal (2017 kJ)