Aubergine–courgette spread with lemon arugula, pineapple juice
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g eggplant (aubergine)
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g zucchini (courgette)
- {{ ingredientQuantities[2] * servingSize * 1 | roundTo:2 }} piece clove of garlic
- salt
- blackpepper, ground
- {{ ingredientQuantities[5] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g pepper, fresh
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g rocket (arugula)
- {{ ingredientQuantities[8] * servingSize * 1 | roundTo:2 }} g lemon
- {{ ingredientQuantities[9] * servingSize * 100 | roundTo:2 }} g oat bread
- {{ ingredientQuantities[10] * servingSize * 100 | roundTo:2 }} ml pineapple juice, fresh
Preparation
Peel and core the aubergine (eggplant). Cut the aubergine and courgette in cubes and fry them in some hot oil till tender. Turn the heat off and let the vegetables cool. When cool, blend them into a smooth spread, add garlic, salt, black pepper and blend some more. Drizzle arugula with lemon juice and serve with the oat bread, sliced fresh pepper and fruit juice.