John Myers
Ingredients for 2 servings:
- 1 large eggplant(s)
- 1 small pumpkin(s)
- 20 ml olive oil
- 2 bunch of spring onions
- 1 clove(s) garlic
- 5 pinch(s) of paprika powder, hot
- 100 g feta cheese
- 1 handful of basil, fresh or frozen
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Low carb and easy
Peel, deseed, and dice the pumpkin. Heat the olive oil in two pans. One pan is for the diced pumpkin, the other for the thinly sliced eggplant. The skin can stay on. Fry the pumpkin thoroughly until it softens and browns a little if desired. Then add the spring onions, crush in a clove of garlic, and season with salt, pepper, basil, and paprika. Remove the eggplant strips from the pan and place them on a plate lined with kitchen paper to absorb any excess oil. Place the eggplant strips on a plate, season with a little paprika, and spread the feta cheese over the strips. Then top with the pumpkin cubes, and you’re done. It’s great as a starter or for dinner and can be served in a thousand different ways. Tip: I always like to use frozen basil.
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