September 15, 2017
Quick and easy to prepare, this unique, copious and colorful tex-mex dish is low in saturated fats but rich in flavors. This great vegetarian recipe makes you benefit from all the assets of vegetables, especially their richness in potassium. In addition, you will enjoy the benefits of avocado on your cholesterol level with guacamole.
1Heat the oil over high heat in a large saucepan. Brown the onion and eggplant, stirring frequently.
2Add squash and zucchini, seasonings and garlic. Pour the tomatoes with their juice and adjust the seasoning. Bring to a boil while crushing the tomatoes with a wooden spoon.
3Cover and simmer for 15 minutes, stirring occasionally, until the squash is just tender. Watch over the cooking and add water if needed.
4Meanwhile, turn the oven on at 350 ° F (180 ° C). Prepare the guacamole: pit avocado, peel it and purée the flesh with the lime juice. For the salsa, mix the fresh tomatoes, red onion, and coriander in the blender.
5Warm the corn tortillas in the oven for 3 to 4 min. Arrange 2 on each plate and garnish with the eggplant preparation. Place 1 tbsp. guacamole, yogurt, and salsa on top. Decorate with lime wedges and cilantro sprigs and serve.