Ingredients for 4 people:
2 large eggplants
2 large zucchini
4 bell peppers
1 young garlic bulb
1 tablespoon pine nuts
6 apricot halves (from the can)
1 lime
½ tsp ground chili
salt
Pepper from the mill
2 tablespoons oil
Preparation:
1. Rinse and clean eggplants and zucchini and cut into larger pieces. Quarter, clean and rinse peppers. Cut garlic bulb horizontally.
2. Lightly toast and chop pine nuts. Coarsely chop the apricots. Puree coarsely together with the apricots. Rinse lime, pat dry and grate peel, squeeze juice. Stir the lime zest and juice into the apricot puree. Season with chili, salt and pepper. Stir in oil.
3. Brush vegetables with marinade and grill on hot charcoal grill for 10-15 minutes, brushing occasionally with marinade.
Preparation time approx. 35 minutes
Per serving approx.
Calories: 138
Joule: 579
Protein: 4,9 g
Fat: 7 g
Carbohydrates: 13 g
(FoodCentrale by ddp images)
