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Ingredients (2 servings)
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1 Stk. Melanzani
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1 Stk. Zucchini
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200 g SOL&MAR Lupinenkerne
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100 g SOL&MAR Riesenoliven
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Olivenöl
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Salz, Pfeffer, mediterrane Kräuter
Preparation
- Wash the eggplant and zucchini, remove the ends and cut into bite-sized cubes.
- Heat olive oil in a large pan and fry the diced vegetables over high heat for about 10 minutes until they are soft and browned.
- Drain the lupin beans and add them to the pan along with the giant olives.
- Fry everything for another 5 minutes, season with salt, pepper and Mediterranean herbs and serve warm.
