Thursday, 17 November 2011

Grilled Eggplant and Tomato Pasta

I’ve been into eggplant lately – eggplant with egg, fried eggplant, grilled eggplant, eggplant on my pizza, and now on my pasta.  Here’s a low-calorie and high in fiber pasta I made using wholemeal spaghetti noodles.  This recipe can feed up to 3-4 people so the estimated nutritional values  below will be lowered (it’s based on 2 servings – for big-portion-eaters :-) )


Wholemeal Spaghettie noodles – 100 g.
Eggplant, sliced thingly – 120 g.
Ripe Tomatoes, diced – 1 large
Green olives, sliced – 10 pcs
Button mushroom – 10 g.
Olive oil – 3 tbsp
Tomato paste (1 tbsp) mixed with 3 tbsp of water
Red wine – 1 tbsp (optional)
Basil (dried), ground – 1/2 tsp
Onion, diced – 1 large
Garlic, minced – 6 cloves
A dash of salt and pepper to taste

Cooking Procedure:

1. Cook spaghettie noodles as directed on the package but do not put salt. Drain and set aside
2. Pan-grill the eggplant until brown.
3. Sauté garlic until it is fragrant (do not roast it).  Add the onion and tomatoes Stir.
4. Add the basil, eggplant and the rest of the vegetables and continue to stir.
5. Pour the tomato paste mixture.  Season with salt and pepper.  let it simmer for a few minutes.
6. Add the cooked pasta. Toss to mix well with the sauce. simmer for a few minutes.
7.  Remove from fire. Let it sit for an hour to allow the flavors to be absorbed

Makes 2 servings. Here’s the estimated Nutritional values per serving.
(For small eaters, this can be good for 3 servings or even 4)

Calories :   381  kcal Total Fat:  22.5  g.
Cholesterol : 7.5  mg.    Saturated fat :  3.6  g.
Protein :   7.9 g                                Dietary fiber :  8.62  g.
Sodium :  222.2 g.                         Carbohydrate :  36.6 g
Sugar  :  3.10 g.


No comments:

Post a Comment