Lite Chunky Tomato - Eggplant PastaFrom jo_jo_ba 8 years ago
- 35g "So Soya+" Soy Slices shopping list
- 1/2 tsp sea salt shopping list
- pinch poultry seasoning shopping list
- 1/2 cup boiling water shopping list
- 3/4 lb eggplant, unpeeled and sliced into 1/4" thick "quarters" shopping list
- 1/2 cup salt-free tomato sauce shopping list
- 1/4 tsp crushed pepper flakes shopping list
- 2 cloves garlic, crushed shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp lemon juice shopping list
- 8 oz tofu Shirataki noodles, drained and rinsed shopping list
How to make it
- Combine soy slices, salt and poultry seasoning in a shallow dish.
- Cover with boiling water, let stand 10 minutes.
- Heat a non-stick frying pan over medium-high heat.
- Add eggplant in one layer and cook without stirring 2 minutes.
- Flip pieces over and cook a further 3 minutes. Remove to a plate.
- Heat tomato sauce, soy slices (and any remaining liquid), pepper flakes, garlic and oregano in a small pot.
- Add eggplant pieces, stirring to coat and slightly break down the eggplant.
- Stir in the lemon juice.
- Add noodles, toss to coat well with the sauce and serve immediately.
The Cookjo_jo_ba Oshawa, CA
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