Aubergine–courgette spread with lemon arugula, pineapple juice
| Nutrition facts: |
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Calories
544,5 kcal
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Proteins
11,21 g
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Carbs
85,4 g
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Fat
18,83 g
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Ingredients
- 80 g eggplant (aubergine)
- 80 g zucchini (courgette)
- 1 piece clove of garlic
- salt
- blackpepper, ground
- 1 tablespoon olive oil
- 30 g pepper, fresh
- 30 g rocket (arugula)
- 10 g lemon
- 100 g oat bread
- 200 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.