Eggplant Caviar & Zucchini-Mint Gazpacho
by Blutopia
Serves: 4
Time: 30 minutes
Ingredients:
- 4 eggplants
- 1 garlic clove
- Juice of half a lemon
- 5 tbsp olive oil
- 1–2 tsp cumin
- 4 zucchinis
- 375ml water
- 3 tbsp olive oil
- 600ml soy or oat cream
- 3 mint sprigs
Instructions:
For gazpacho: cook diced zucchini in water 20 min. Blend with cream, oil, and mint. Season and serve chilled.
For caviar: roast fork-pierced eggplants at 200°C until soft. Scoop out flesh and blend with other ingredients. Chill at least 1 hour.
🌊 GOOD FOR THE OCEAN… AND FOR YOU!
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🌍 30% of greenhouse gas emissions are absorbed by the ocean.
🍽️ 25% of our carbon footprint comes from food.
Without the ocean, the planet’s average temperature would be 50°C instead of today’s 15°C. But the ocean is suffocating — due to reduced CO₂ absorption, changing currents, deoxygenation, and acidification.
Our food choices are a major cause.
Each French person emits 2+ tons of CO₂ equivalent just through food — the total per-person target for 2050 across all sectors!
Switching to a plant-based diet brings this down to 650 kg, reducing our food-related carbon footprint by three.
🥦 About This Booklet
Many plant-based recipes feel hard to access — specialty ingredients, obscure items, and time-consuming prep.
This guide, created with love by Blutopia, is for beginners, students, busy people, and the curious. You’ll find 15 seasonal, plant-based recipes using easy-to-find ingredients.
