Summary

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

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Instructions

1. Turn the zucchini through the spiral cutter and sauté in a pan with a tablespoon of oil until al dente.
2. 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.
3. First put the zucchini noodles in a deep plate, cover with the aubergine sauce and drizzle with pumpkin seed oil.