Kalamari Vegetariano

Kalamari Vegetariano is a delightful Greek-inspired dish featuring tender roasted zucchini and eggplant, seasoned with Mediterranean herbs and served with a tangy lemon dip. This vegetarian take on a classic is both satisfying and refreshing, perfect for a light supper.

Ingredients

• Zucchini - 200 grams
• Eggplant - 200 grams
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 60 milliliters
• Fresh parsley - 10 grams
• Lemon juice - 2 tablespoons
• Greek yogurt - 100 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchini and eggplant into thin rounds, about 1/2 cm thick.
3. In a bowl, mix the all-purpose flour, cornstarch, garlic powder, salt, and black pepper.
4. Coat the zucchini and eggplant slices in the flour mixture evenly.
5. Place the coated vegetables on a baking tray lined with parchment paper.
6. Drizzle the olive oil over the vegetables and toss to ensure they are well-coated.
7. Roast in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
8. While the vegetables are roasting, prepare the dip by mixing the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl.
9. Once the vegetables are done, remove them from the oven and serve hot with the lemon yogurt dip.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from zucchini and eggplant.
• High in fiber, promoting digestive health.

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