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Ingredients (4 servings)
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800 g Ofenerdäpfel
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2 Stk. Melanzani
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400 g Chinakohl
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100 g Zwiebeln
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30 ml Zitronensaft
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Olivenöl, Salz, Pfeffer, Knoblauchpulver, Rosmarin
Preparation
- Preheat the oven to 200 degrees Celsius. Wash the baking potatoes thoroughly, cut into wedges, toss with olive oil, salt, and rosemary, and bake on a tray for about 30 minutes until crispy.
- Meanwhile, dice the eggplants, cut the Chinese cabbage into strips, and finely chop the onions.
- Heat some olive oil in a large pan and sear the eggplant cubes vigorously all over on high heat.
- Add the onions and Chinese cabbage, sauté for another 5 minutes until tender-crisp, and season everything with lemon juice, salt, pepper, and garlic powder. Serve together with the baked potatoes.
