Summary

Ingredients

• 2 zucchini
• 2 small eggplant (s)
• salt
• 2 bell peppers, red and yellow
• 1 tablespoon oil (olive oil)
• 20 g almond (s) (sticks)
• 1 clove garlic
• 0.5 ½ chilli pepper (s), red, depending on taste
• 1 tablespoon lemon juice
• 30 ml vegetable stock
• 0.5 ½ cup cream cheese (tomato basil)

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Instructions

1. Clean the zucchini and aubergines and cut into ½ cm thick slices.
2. Fry the vegetable slices in a non-fat frying pan over medium heat until golden brown on both sides.
3. Clean the peppers, quarter them and grill them on the skin side or fry them in a pan with olive oil until the skin turns black. Take out of the pan and cover with a damp cloth or kitchen paper. Let cool a little, peel off the skin and cut the peppers into strips, serve with other vegetables.
4. For the dressing, roast the almonds in a pan until golden yellow, remove them and let them cool.
5. Peel off the garlic clove, press through. Finely chop the chilli pepper and puree it together with the almonds, garlic, 1 tablespoon lemon juice and stock. Stir in the cream cheese and season with lemon juice and salt.
6. Serve the dressing with the fried vegetables and garnish with basil leaves.
7. Tastes super delicious as a side dish to grilled or just with baguette.
8. Note: I took 1 cup of cream cheese and a few spoons of yoghurt so that the sauce wasn`t so thick.