Recipes

Ingredients

• 300 g chick pea flour
• 3 eggs
• 3 garlic gloves
• 1 red union
• 1 red bell pepper
• 1 eggplant
• 1 zucchini
• 3 scallions
• 250 g ricotta
• Fresh coriander
• 1 cm ginger
• 100 g olives (with garlic, without seed)
• Sea salt and pepper
• olive oil
• 6 spoons sunflower seeds

Preparation

1. Preheat the oven on 200 °C. 
2. Rinse the veggies, cut them in little pieces. Same for ginger, garlic and union. 
3. Grill the eggplant, zucchini and pepper. Keep them aside. 
4. Whisk the 3 eggs, add chick pea flour, 3 garlic gloves, half of the coriander, 2 spoons olive oil. Use this dough to make the bottom of the pie. Build the pie in layers:
   1. Grilled eggplant.
   2. Raw union, scallions and ginger.  
   3. Olives.
   4. Grilled red bell peppers.
   5. Ricotta, sea salt and pepper.  
   6. Grilled zucchini + sunflower seeds.
5. Bake for 30 minutes. Enjoy!

Lunch Dinner