| Type | Per person |
|---|---|
| Energy | 250 kcal |
| Fat | 13 gr |
| of which saturated | 2 gr |
| Carbohydrates | 17 gr |
| of which sugars | 16 gr |
| Fibres | 5 gr |
| Protein | 13 gr |
| Salt | 0.17 gr |
Vegetable dish with courgette and bean sprouts
Side dish
2 persons
20 - 30 min
With seasonal products
420gr vegetables p.p.
Ingredients
2 persons
| 1 small courgette (250g) |
| 1 small aubergine (250g) |
| 1 beef tomato (150g) |
| 1 egg |
| 2 cloves of garlic |
| chopped parsley |
| pepper |
| 50g bean sprouts |
| Provencal herbs |
| 2 tablespoons vinegar or fruit vinegar |
| 2 tablespoons olive oil |
| 100g low-fat cottage cheese |
| 1/2 paprika |
Preparation
1. Wash the bean sprouts and drain in a colander. Place the bean sprouts in the centre of a wide pan.
2. Wash the courgette and cut into slices.
3. Clean the pepper and cut into large pieces.
4. Wash the aubergine and cut into slices.
5. Arrange the pepper, courgette and aubergine in the pan around the bean sprouts. Sprinkle with Provençal herbs. Drizzle the (fruit) vinegar and olive oil on top. Let the vegetable dish simmer gently for about 20 minutes.
6. In a bowl, mix the cottage cheese with the eggs and freshly ground pepper. Squeeze the garlic cloves on top. Spoon the curd cheese mixture over the vegetables about 5 minutes before the end of the braising time and let it solidify with the lid on the pan.
Before serving, sprinkle the dish with parsley. Enjoy!
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