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Aubergine filled with fennel

  • 4 portions
  • 45 minutes
  • Gluten free

Ingredients

  • chilli Pepper 1 pcs
  • chopped pepper 1/2 teaspoon
  • eggplant 300 g
  • fresh fennel 4 pcs (250-300 g)
  • garlic clove 1 pcs
  • green parsley 1/2 bunch
  • lemon 1 pcs
  • olive oil 2 tablespoons
  • salt according to taste
  • tomatoes 4 pcs
Gluten free

Method

Take the peeled halves of the aubergine, dry and spread olive oil on them and roast it in the oven at 200°C for about 15 minutes. The fennel should be carefully cleared and cooked for about 7 to 10 minutes in a slightly salted water. The cooked and then cooled down fennel should be cut into two parts then you can easily scoop it. The chopped inside part of the fennel and he apart of the aubergine mash to become mash form it, add crushed garlic, lemon juice, 2 spoon of oil, softly cut tomatoes ( leave it in the 1st step), chopped parsley leaves, chili and season to taste with salt and spices. Stir it, fill the half of the aubergine and serve it.

Wishing you an enjoyable meal – the KetoDiet team.

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