Ingredients
- 100 g Emmentaler
- 2 Knoblauchzehen
- 1 Zwiebel
- 20 g Olivenöl
- 100 g Amaranth-Körner
- 550 g Wasser
- 2 Auberginen
- 70 g Tomatenmark
- ½ TL Salz
- ¼ TL Pfeffer
- 1 TL Kräuter der Provence
- 150 g weiße Champignons, frisch
- 4 Prisen Paprika edelsüß
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