Vegetable tostadas

Ingredients for 2 servings:

• ½ eggplant(s)
• 1 zucchini
• ½ bell pepper(s), red
• 1 ½ garlic cloves
• 4 tbsp olive oil
• salt and pepper
• 1 pinch(s) cumin
• 3 stalks of thyme
• 1 can of pureed tomatoes (400 g)
• 4 tortillas
• 100 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

With tortilla flatbread

1. Clean and dice the eggplant and zucchini. Quarter and deseed the red bell pepper, and dice it as well. Finely chop the garlic cloves. Sauté the vegetables and garlic in a pan with olive oil for 5 minutes. Season with salt, pepper, cumin, and thyme leaves. Add the tomato puree, cover, and cook over medium heat for 10 minutes. 2. Preheat oven to 160°C (140°C fan-assisted oven). Toast 4 tortillas one after the other in a pan. Place them side by side on a baking sheet. Top with vegetables and sprinkle with 100g grated Gouda cheese. Bake the tostadas in the hot oven for about 10 minutes, until the cheese is melted. Per tostadas: 10g protein, 16g fat, 25g carbohydrates = 300 kcal (1262 kJ)