Aubergine stuffed with zucchini, tomatoes and Falafel
| Aubergine | 2 pcs | Slice the aubergine in half and scoop out the inside. Dice the zucchini, shallots, and scooped-out aubergine and sauté in hot oil, add chopped tomatoes and garlic, season with salt, pepper and chopped basil. Spoon the sautéed vegetables into the aubergines and bake in an oven preheated to 180 °C for approximately 20 minutes. Fry the falafel in hot oil. Layer the falafel on top of the baked aubergines and garnish with herbs. |
|---|---|---|
| Zucchini | 250 g | |
| Tomatoes | 2 pcs | |
| Shallots | 2 pcs | |
| Oil | 250 ml | |
| Garlic | 3 cloves | |
| Salt, pepper | ||
| Falafel patties | 12 pcs | |
| Basil | 15 g | |
| Herbs for garnish |