On the plate roast sweet potatoes, zucchini and eggplant flavor is fed up with sumac and fennel, spicy cheese and tomato and cook with at the end, the eggs set highlights.
Ingredients For 4 servings
• 250 g Eggplant
• 350 g zucchini
• 2 tsp salt
• 2 tsp fennel seed sumac, (Turkish Laden)
• 1/2 tsp Chilli flakes
• 4 tbsp. Olive oil
• 1 clove of garlic
• 500 g potatoes
• 500 g potatoes
• Pepper
• 100g Taleggio, (alternatively Munster)
• 6 stalks of parsley
• 6 stalks basil
• 250g cherry tomatoes on the vine
• 4 eggs
Time: 40 min plus baking time 30 minutes plus cooling time at least 30 minutes
Preparation
1. Eggplant and Zucchini brush, coarse chop, mix with 1 teaspoon salt and let stand for 10 minutes. Fennel roast in a pan without oil until fragrant, and roughly crushed in a mortar. Half of the fennel with 1 tsp sumac, chilli and mix 3 tablespoons oil.
2. Finely dice the garlic. Potatoes and sweet potatoes, peel and cut into 2-3 cm cubes. Potatoes, sweet potatoes and garlic with eggplant and zucchini mix. Seasoning oil, salt and pepper, mix well and spread on a baking sheet. Bake in preheated oven on the 2nd shelf from the bottom at 220 degrees (gas 3-4, convection 200 degrees) roast 30 minutes.
3. Cut rind from Taleggio cheese, cut into cubes. Plucking parsley and basil leaves from the stalks and chop coarsely. Mix basil and parsley with remaining fennel and remaining sumac.
4. At the end of the roasting time Taleggio sprinkle on the vegetables, place the tomato on the vine and cook another 10 minutes.
5. Heat the remaining oil in a pan and fry 4 fried eggs. The roasted vegetables with 1 egg and the spice and herb mixture sprinkled serve.
Nutritional information per serving
• 513 kcal
• 18 g protein
•23 g fat
• 52 g carbohydrates
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