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 🙂
1 eggplant – aubergine
lemon juice freshly squeezed
salt to taste
3 large portobello mushrooms
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