A vegetarian recipe that will make you shine.
Ingredients
-
1 thin leek
-
1 eggplant
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4 tomatoes
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2 tablespoons olive oil
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1 clove of garlic
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Italian spices
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1 tablespoon pine nuts
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25 grams of unsalted almonds
-
2 wholewheat wraps
Preparation
- Clean the vegetables. Cut the leek into rings and the aubergine and tomatoes into cubes.
- Fry the leek gently in the oil. Add the aubergine and tomatoes and squeeze the garlic clove on top.
- Braise the vegetables gently for 10 minutes. Season with pepper and Italian herbs.
- Toast the pine nuts in a dry frying pan until golden. Roughly chop the almonds.
- Heat the wraps in a frying pan or in the microwave.
- Divide the vegetable mixture and the nuts over it. Roll up the wraps.
Ingredients left?
Nuts:
Nuts should be kept tightly closed and dry as they are susceptible to mold. It is best to keep them cool at a temperature of about 10 to 15°C. Pine nuts have a shelf life of about 3 months and almonds about a year.
Number of persons
2
Duration
15-30 minutes
| Energy |
520 kcal |
|---|---|
| Protein |
15 grams |
| carbohydrates |
50 grams |
| Fat |
25 grams |
| Saturated fat |
3 grams |
| Fibres |
10 grams |
| Salty |
1.1 grams |
