Egg Plant pasta with Roasted Red Peppers and Pumpkin
Here is another Low Calorie recipe for you to enjoy.
This meal is filled with flavour and smooth and creamy in your mouth.
Egg Plant/Aubergine – (about 1 medium eggplant) 500g @ 20 calories per 100g = 100 calories
Red Bell Pepper/Capsicum – (about 1 medium pepper) 100g @ 32 calories per 100g = 32
Pumpkin – 300g @ 26 calories per 100g = 78
Cherry Tomatoes x5 @ 5 calories per tomato = 25 calories
Spring Onion – 10 calories per onion = 10 calories
Salt to taste
Balsamic vinegar – optional
Black pepper – optional
Please remember these are an approx. calories calculation, to be used as a guide only.
Total calories 245
Wash, trim & slice eggplant into thin strips – gently steam until soft, and place in a serving bowl
Peel and cube pumpkin, steam until soft, place in a blender with chopped spring onion and whizz until smooth
Pour over eggplant
Roast or grill red pepper until skin is black, remove skin and slice into thin strips and place over eggplant and pumpkin.
Wash and slice in half, cherry tomatoes, place on top of other ingredients
Sprinkle with a slash of balsamic vinegar