🍂 Autumn Tian with Chestnuts and Thyme

Name: Autumn Tian with Chestnuts and Thyme
Total time: 55 min
Yield: 4 servings
Ingredients: 200 g Zucchini; 200 g Eggplant; 150 g Red cabbage; 100 g Canned chestnuts (cooked); 30 ml Olive oil; 10 g Fresh thyme; 5 g Salt; 2 g Black pepper; 10 ml Cider vinegar

380 kcal · 55 min · 4 servings

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Ingredients

200 g Zucchini
200 g Eggplant
150 g Red cabbage
100 g Canned chestnuts (cooked)
30 ml Olive oil
10 g Fresh thyme
5 g Salt
2 g Black pepper
10 ml Cider vinegar

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Wash the zucchini and eggplant. Slice them into rounds approximately 3 mm thick.
3. Peel the red cabbage slightly and cut it into thin strips.
4. Place a slice of zucchini in a rectangular baking dish.
5. Place a slice of eggplant on top.
6. Sprinkle a small amount of red cabbage and chestnuts on top.
7. Repeat the layers until all ingredients are used up.
8. Brush the surface generously with olive oil.
9. Sprinkle chopped thyme, salt, and pepper on top.
10. Drizzle the vinegar in small drops over the Tian.
11. Place a sheet of aluminum foil loosely over the dish.
12. Place the Tian in the oven for 30 minutes.
13. Remove the aluminum foil.
14. Bake the Tian for another 15 minutes without foil until the vegetables are tender.
15. Take the Tian out and let it rest for 5 minutes.

Nutrition per serving

kcal: 380
Protein: 9 g · Fett/Fat: 22 g · Carbs: 38 g