2 medium eggplant, cut into ¾" cubes
Salt
¼ cup hoisin sauce
¼ cup water
¼ cup fresh lemon juice
12 oz dry penne pasta
2 tsp. sesame oil
2 Tbs. vegetable oil
4 cloves garlic, minced
Freshly ground black pepper
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Place eggplant cubes into colander and toss with 2 tsp. salt and set aside. Bring a large pot of water to boil.
In a small bowl, mix hoisin sauce, water and lemon juice and set aside.
When water boils, add pasta and 2 tsp. salt, stirring to prevent pasta from sticking. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.
Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add eggplant in batches, squeezing out as much water as possible. Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes.
Drain pasta and transfer to large bowl. Add eggplant mixture and toss to mix. Season with salt and pepper.
Serves 4.
PER SERVING: 289 calories; 8 gm protein; 7 gm total fat (1 gm saturated fat); 470 carb; 94 mg sodium; 3 gm fiber.
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