2 Persons; 40 min
| Ingredients | Amount | How to |
| Eggplant | 1 | Wash eggplant, divide it into 2, spill some olive oil over it and put it into the oven for around 30 min on 200°C |
| Polenta
Vegetable bouillon cubes |
250g
1 |
Prepare polenta in the amount you wish for according to the instructions on the polenta packaging. Add 1 veggie bouillon cube |
| Red beets (pre-boiled)
soy cream or soy milk mustard strawberry jam |
3
2 shots 2 tsp 4 tsp |
For the red beet jus, put all ingredients in a mixer and mix it up. After mixing heat up the sauce in a little pot. Spicen with salt if needed. |
