"Lite" Chunky Tomato - Eggplant Pasta

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of "Lite" Chunky Tomato - Eggplant Pasta calories by ingredient


Introduction

4 pts for Weight Watchers - uses Tofu Shirataki noodles, salt free tomato sauce and lots of eggplant with a handful of dehydrated soy protein "slices" for a hearty, quick meal whenever you need it! 4 pts for Weight Watchers - uses Tofu Shirataki noodles, salt free tomato sauce and lots of eggplant with a handful of dehydrated soy protein "slices" for a hearty, quick meal whenever you need it!
Number of Servings: 1

Ingredients

    35g "So Soya+" Soy Slices
    1/2 tsp sea salt
    pinch poultry seasoning
    1/2 cup boiling water
    3/4 lb eggplant, unpeeled and sliced into 1/4" thick "quarters"
    1/2 cup salt-free tomato sauce
    1/4 tsp crushed pepper flakes
    2 cloves garlic, crushed
    1/2 tsp oregano
    1/2 tsp lemon juice
    8 oz Tofu Shirataki noodles, drained and rinsed

Directions

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.