Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 Fettucine with Grilled Eggplant and Lentils Source: www.edgell.com.au (adapted) ---------------------------- Preparation Time: 15 minutes Cooking Time: 12 minutes ---------------------------- 500 g (18 oz) GF fettuccine 1 medium eggplant, thinly sliced 3 whole cloves garlic, unpeeled spray oil 400 g (14 oz) can Edgell Brown Lentils, drained 2 cups baby spinach leaves 1 cup torn basil leaves 2 tablespoons (8 tsp) sweet chilli sauce 4 teaspoons balsamic vinegar 1/4 cup vegan sour cream 1. Cook pasta in a pot of boiling water until tender, drain. 2. Char grill eggplant and garlic for 5 to 7 minutes, turning often until golden and cooked, squeeze garlic from skin. 3. Return drained pasta to hot saucepan and add drained Edgell Brown Lentils, spinach, basil, sweet chilli sauce, balsamic vinegar, sour cream, eggplant and garlic and heat through. TIP: Short GF pasta such as penne, rigatoni or spiral works well in this recipe. Serves 4. Quote Link to comment Share on other sites More sharing options...
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