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Aubergine stuffed with zucchini, tomatoes and Falafel

Aubergine2 pcsSlice 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.
Zucchini250 g
Tomatoes2 pcs
Shallots2 pcs
Oil250 ml
Garlic3 cloves
Salt, pepper 
Falafel patties12 pcs
Basil15 g
Herbs for garnish