John Myers
Contents
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Ingredients
- 1 medium sized Diced zucchini
- 1 Red Diced paprika
- 1 yellow Diced paprika
- 1,5 medium sized Diced onions
- 1 medium sized Diced Kohlrabi
- 150 ml Vegetable broth
- *****************************
- 2 medium sized Eggplant
- Herbs de Provence
- To sprinkle
- Coconut oil for tempering
- ***************************
- 0,5 piece Onions
- 6 medium sized Well ripe tomatoes
- 1 tsp Coconut oil
- 1 tbsp Homemade vegetable salt
- 1 tbsp Ground pepper a.d.M
- 1 tbsp Lemon or lime
Instructions
- Clean and prepare the vegetables, I do the dicing with my Genius.
- Before processing the kohlrabi in the vegetable broth, cook it until firm to the bite, then all the other vegetables are added to the vegetable broth and are steamed very slowly in the broth.
- Cut the aubergine into narrow strips and temper in a little coconut oil, sprinkle with the herbs on both sides.
Tomato succo
- Wash the tomatoes and chop them into small pieces. Cut the onion into small cubes and toss in a little oil and add the toamten cubes. Now season everything with the vegetable salt and, if necessary, with fresh pepper, round off the whole thing with a few squirts of lemon or lime.
Serving
- Put the vegetables in a serving ring and wrap the aubergine slices around them, you need a little patience 😉 and add the tomato socco, decorate with a little parsley and ..... Bon appetit
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 0.4gProtein: 0.2gFat: 8g
