Vegetable Parcels from Embers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 4 slices cheese (Gouda )
- salt and pepper
- 80 g butter
- 2 tuber / s fennel
- 4 beefsteak tomato (s)
- 40 g cream cheese
- 1 can corn on the cob
- Spice Mix 2 (Maggi)
Print Recipe
Pin Recipe Instructions
- Cut aubergines into slices and place 1/2 slice of cheese between 2 slices.
- Season with salt and pepper and put 20 g of butter in flakes on top. Quarter the fennel, cut out the stalk, sprinkle with Maggi seasoning and also put 20 g butter on top. Cut beefsteak tomatoes crosswise and fill with cream cheese, also sprinkle with the seasoning mixture. Melt the remaining butter and brush the corn on the cob with it.
- Fill 4 large pieces of aluminum foil with the vegetables and fold them into parcels. Cook in the embers of the grill for about 15 minutes.
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