This is a side dish so serve it with a good piece of fish or meat. You can also add a home-made tomato sauce to it so you really get a casserole, also super tasty. I use quinoa flakes and sunflower seeds instead of breadcrumbs which are often used as breadcrumbs, but of course are not very low-carb.
Ingredients
Side dish for 2 people
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1 eggplant
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1 zucchini
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50 grams of parmesan cheese
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3 tablespoons of quinoa flakes
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3 tablespoons of sunflower seeds
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2 tablespoons of olive oil extra virgin
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half a red pepper
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handfuls of basil
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salt and pepper
How to
- Preheat the oven to 180 degrees. Cut the eggplant into thin slices and spread them thinly with olive oil. Place a sheet of kitchen paper on a baking sheet and put the sheet in the oven for 20 minutes.
- Also slice the zucchini, spread this also thinly with oil and make sure you have about the same number of slices as the eggplant. In an oven dish, place the zucchini and eggplant slices in a tile-like fashion, alternating them. Place the zucchini next to the eggplant in the oven for another 8 minutes.
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Chop the red pepper. In a frying pan, heat the olive oil and add the quinoa flakes and sunflower seeds along with the red pepper. Keep stirring this well so it doesn't burn, do this for a few minutes until the mixture is nicely browned.
- Let the mixture cool a bit and then add the freshly grated parmesan cheese on top. Sprinkle the mixture over the vegetables and return it to the oven for another 5 minutes. Top with freshly ground pepper and fresh basil.
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