Ingredients for 4 people:
5 large floury potatoes
4 tablespoons butter
4 carrots
2 tablespoons olive oil
juice of ½ lemon
1 eggplant
½ - 1 tsp curry
1 can of chickpeas
A few stalks of parsley and mint
A little salt
Pepper from the mill
1 pinch of sugar
Also:
Aluminum foil
Preparation:
1. Preheat the oven to 200 °C top/bottom heat (convection oven 180 °C). Wash the potatoes, wrap in aluminum foil, place on a baking sheet and bake in the oven for about 1.5 hours.
2. In the meantime, prepare the filling. Wash the eggplant, dab dry, cut into cubes and sprinkle with salt. Drain the chickpeas. Pluck washed herbs from stems and chop coarsely. Peel carrots and grate finely. Season with oil, lemon juice, salt, pepper, sugar curry. Heat some oil in a pan, fry eggplants and season with salt, pepper and curry.
3. Remove the potatoes from the oven, cut them in half, remove half of each potato from the skin, and mash them with butter and salt and put them back into the potato. Fill potato with carrot salad, eggplant, herbs and chickpeas.
Preparation time approx. 40 minutes (plus waiting time)
Nutritional values per serving approx.:
Calories: 422
Joule: 1768
Protein: 9,0 g
Fat: 20,3 g
Carbohydrates: 49.5 g
(FoodCentrale by ddp images)
