Vegetable noodles with baked eggplants
You will need
- - medium eggplant 1 pc .;
- - Olive oil 2 tbsp. l .;
- - ripe zucchini 550 g;
- - juicy carrots 1 pc .;
- - pumpkin seed oil 1 tbsp .;
- - pitted olives 60 g;
- - salt to taste;
- - oregano and rosemary to your taste.
- For the sauce:
- - large avocado 1 pc .;
- - green onions 60 g;
- - garlic 1 head;
- - olive oil 1 tbsp .;
- - Lemon juice 1 tbsp .;
- - Oregano 1.5 tbsp. l .;
- - fragrant basil leaves 12 pcs .;
- - sunflower seeds 1 tbsp.
- - pepper, salt to your taste.
Rinse the eggplant thoroughly, cut into medium slices and sprinkle them with salt. Next, mix the butter with the spices, this sauce gently promagte slices. Then heat the oven to 185 degrees and bake the eggplants for about 17 minutes, until they are soft.
Wash squash and carrots, peel them and turn them into noodles. Then mix the resulting noodles with pumpkin seed oil, salt and let it brew.A few minutes before cooking the eggplant, put the vegetable noodles in the pan, put the olives in there, pour out the oregano and fragrant rosemary. Next, cover all with a lid and fry a little.
Avocado gently peel, remove the bones and cut into small slices. Next, heat the oil in a pan and add the chopped green onions, fragrant lemon juice and sunflower seeds. Sprinkle with spices and mix thoroughly and fry. Then put the avocado in there and fry a little more. Now transfer the warm sauce to a blender and gently whisk.
Take a flat dish and put vegetable noodles in the middle, followed by baked eggplants, and place the flavored avocado sauce at the very center. For decoration, you can use basil leaves.
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