"Lite" Chunky Tomato - Eggplant Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
35g "So Soya+" Soy Slices1/2 tsp sea saltpinch poultry seasoning1/2 cup boiling water3/4 lb eggplant, unpeeled and sliced into 1/4" thick "quarters"1/2 cup salt-free tomato sauce1/4 tsp crushed pepper flakes2 cloves garlic, crushed1/2 tsp oregano1/2 tsp lemon juice8 oz Tofu Shirataki noodles, drained and rinsed
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, 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.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
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, 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.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 236.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 71.2 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 18.9 g
- Protein: 23.8 g
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