Guest guest Posted October 12, 2000 Report Share Posted October 12, 2000 I normally don't like eggplant, but this recipe didn't make it taste 'eggplanty' so it was OK. Perhaps that's because I used a small organic one. Had it cold for lunch the next day. Yum! * Exported from MasterCook * Pasta with Eggplant Recipe By : Serving Size : 0 Preparation Time :0:10 Categories : Quick Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small organic purple eggplant, sliced thin olive oil 1 tablespoon tomato paste or more 1 bunch parsley, fresh 6 basil leaves, fresh 2 cloves garlic, chopped 8 ounces pasta, cooked, 100% durum semolina, organic from Italy, cooked to 'al dente' Fry eggplant in oilve oil until golden on both sides in a non-stick pan. Turning as needed. Remove from pan. Fry tomato paste for 1 minute. Throw in *garlic for 30 seconds and fry. Remove from pan and chop with eggplant, parsley, basil and garlic in a Vita Mixer or by hand. *If the garlic became bitter, add a little sugar. I get the *worst* garlic here in Dallas. It always becomes bitter. Add more olive oil if desired after tossing with pasta. Serve hot or cold. Description: " A quick fix main course or side dish " - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 129mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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