Zucchini Eggplant Dip -Sauce

Zucchini Eggplant Dip - Sauce

Zucchini Eggplant Dip – Sauce

I just love these combinations of flavours & textures sweet, tangy, salty, chewy, soft, and crunchy.

There I was thinking about what I would like for dinner and this is what popped into my mind 🙂

Ingredients

1 eggplant – aubergine

3 zucchini’s

spring onions

lemon juice freshly squeezed

salt to taste

230g pumpkin

3 large portobello mushrooms

Method

Firstly steam 1 whole eggplant – aubergine, cut into cubes approx 400g = 80 Calories

Then place 3 zucchini’s washed with ends trimmed – 350g = 56 Calories in a blender with steamed eggplant, add salt to taste and the juice of 1 lemon & some spring onions, blend until still slightly crunchy.

Steam or roast (no oil) 230g of pumpkin = 60 Calories and 3 large portobello mushrooms cut into cubes, 200g =28 Calories

Arrange steamed pumpkin & mushrooms on a plate and spoon over the zucchini eggplant mix.

Place extra  chopped spring onions on top, smile and enjoy 🙂

Total Calorie intake approx. 230 

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