Preparation
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1Wash or peel vegetables. Cut the peppers, eggplant, zucchini and onion into cubes and the zucchini into strips. Use a vegetable peeler to slice the carrots into thin strips. Use a vegetable peeler to slice the carrots into thin strips.
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2Fry the peppers, eggplant and onion in a pan with 2 tablespoons of Mazola® over medium heat for 3-4 minutes. Add zucchini, carrot slices and 80 g Kölln Bircher.
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3After another 3 minutes, add coconut milk and mix well. Season with the spices and place in a baking dish (e.g. 26 cm x 17 cm). Wash and cut the coriander, mix with the remaining Kölln Bircher and Mazola® and season with salt and pepper. Then spread over the vegetables and bake.
Author: Peter Kölln
Photographer: Westermann+Buroh Studios GbR
Ingredients
Serving(s)
1
Ingredients for 4 servings:
1
red pepper
half
aubergine
half
zucchini
half
red onion
125 G
Sugar
2
carrot
6 EL
Mazola® germ oil
120 G
Kölln Delicate Bircher Nutty Oat Muesli
1 can
Coconut milk
some salt and
pepper
half Federal
coriander
various spices such as sweet paprika, cayenne pepper, cumin, boxhorn clover seeds (ground),
curry
