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🍆 Autumn Tian with Sunflower Seeds

320 kcal · 65 min · 4 servings

Ingredients

• 1 große (ca. 500 g) Aubergine
• 2 mittelgroße Zucchini
• 1 mittelgroße (ca. 300 g) Swede (Marrowfat)
• 50 g Sunflower seeds
• 40 ml Olive oil
• 1 TL Fennel seeds
• 1/2 TL Salt
• 1/2 TL Black pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the vegetables and slice the aubergine, zucchini, and swede into very thin slices (about 3 mm thick) using a vegetable peeler or sharp knife.
3. 3. Mix the sunflower seeds with the fennel seeds, half of the olive oil, salt, and pepper in a small bowl.
4. 4. Brush a rectangular baking dish with the remaining olive oil.
5. 5. Layer the vegetable slices in the dish. Start with the firmest slices (swede), then alternate with aubergine and zucchini.
6. 6. Sprinkle the seed-nut mixture over the top layer.
7. 7. Cover the dish with aluminum foil and bake the Tian for 30 minutes.
8. 8. Remove the foil and bake for another 20 minutes until the vegetables are tender and the seeds are golden brown.

Nutrition per serving

• kcal: 320
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 28 g