Zucchini and eggplant with hazelnut oil

Name: zucchini and eggplant with hazelnut oil
Total time: 15 min
Yield: 4
Ingredients: 2 zucchini; 2 eggplant; 6 tablespoon olive oil; 50 gram white hazelnuts; 2 tablespoon flat leaf parsley; 1 teaspoon lemon zest

Ingredients

Directions

Preheat the oven to 200 ° C. Cut the courgettes and aubergines in the length and place them with the cutting edge upwards on the baking sheet.
Make a few oblique notches in the flesh and brush the vegetables with 2 tablespoons of oil. Sprinkle with (chili) pepper and coarse sea salt.
Roast the vegetables in the oven in about 30 minutes brown and done.
Roast the hazelnuts brown in a dry frying pan and pour in the remaining oil.
Remove the pan from the heat source and stir in the parsley and lemon zest.
Place the vegetables on a dish and spoon the nut oil over it.
Tasty with meat kebab and couscous.