🥧 Autumn Tian with Almond Crust

Name: Autumn Tian with Almond Crust
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g Zucchini; 200 g Eggplant; 300 g Tomatoes; 40 ml Olive oil; 4 Zweige Fresh thyme; 40 g Sliced almonds; 30 g Parmesan

380 kcal · 50 min · 4 servings

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Ingredients

200 g Zucchini
200 g Eggplant
300 g Tomatoes
40 ml Olive oil
4 Zweige Fresh thyme
40 g Sliced almonds
30 g Parmesan

Instructions

1. Preheat the oven to 200 degrees. Take the zucchini, eggplant, and tomatoes. Wash the vegetables thoroughly.
2. Slice the vegetables into approx. 3 mm thick rounds. Use a sharp knife to get even slices.
3. Layer the vegetable slices in a baking dish in a spiral or alternating patterns. This forms the Tian.
4. Pour the olive oil evenly over the vegetables. Sprinkle the thyme leaves over it. Salt and pepper are optional.
5. Place the baking dish in the oven for 30 minutes. Bake the vegetable until it is soft.
6. Take the Tian out. Distribute the sliced almonds and grated Parmesan evenly on the surface.
7. Put the Tian back in the oven for another 10 minutes. Bake it until the almonds are golden brown.

Nutrition per serving

kcal: 380
Protein: 10 g · Fett/Fat: 28 g · Carbs: 22 g