Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 zucchini
- 1 eggplant (s)
- 2 tablespoons oil
- 1 clove garlic
- 2 spring onion (s)
- 1 tomato (s)
- 1 tablespoon lemon juice
- 1 tablespoon pumpkin seed oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Turn the zucchini through the spiral cutter and sauté in a pan with a tablespoon of oil until al dente.
- Peel and dice the aubergine and fry in the remaining oil. Cut the spring onions into rings, peel and chop the garlic cloves and fry both as well. When everything has got some color, dice the tomatoes and add them as well. Now pour in the lemon juice. Turn off the stove and put the lid on. Let everything stand for about 5 minutes, puree and season with salt and pepper.
- First put the zucchini noodles in a deep plate, cover with the aubergine sauce and drizzle with pumpkin seed oil.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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