Easy, tasty, healthy and light eggplant kebabs.
- 2 big eggplants cut in cubes
- 2 garlic cloves (if you want)
- 50 gr. oat flour or breadcrumbs
- 1 scoop fava protein Amino Animo
- 1/2 cup shredded vegan cheese
- 1 small potato
- parsley or dill
- black pepper
Start by mixing the eggplant and potato in a bowl with a little olive oil, salt and black pepper.
Bake the eggplant cubes and the diced potato at 180C for about 25 minutes as well.
Remove from the oven and pour into a bowl. Add all the remaining ingredients. Melt with a fork or with your hands. Form long, narrow kebabs.
Refrigerate for 30-60 minutes before baking.
Preheat the oven to 180C. Bake your kebab for about 20 minutes. In the middle of the year, turn the kebabs.
Alternatively you can bake your kebabs in a non-stick pan for 2-3 minutes on each side.