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Leaf lettuce with zucchini, eggplant and pumpkin seeds

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Ingredients for 2 servings:

  • 2 handfuls of leaf lettuce
  • 100 g zucchini
  • 100 g eggplant(s)
  • 50 ml water
  • 2 cloves garlic
  • 1 tbsp Italian herbs, fresh (sage, thyme, marjoram, oregano, rosemary)
  • 2 tbsp pumpkin seeds, chopped
  • 4 tbsp Balsamic vinegar di Modena
  • 2 tbsp olive oil
  • 2 tbsp chives, fresh, chopped
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Clean and wash the leaf lettuce. Wash and finely chop the zucchini and eggplant. Sauté the zucchini and eggplant with crushed garlic, a little water, and the chopped herbs for 5 minutes (this also works in the microwave). Mix the dressing and season to taste. First, place the leaf lettuce on plates, then the diced vegetables and the dressing. Finally, sprinkle the cooked pumpkin seeds on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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