Eggplant with Penne
Eggplant with Penne is a dairy free side dish. One serving contains 520 calories, 15g of protein, and 12g of fat. For $1.79 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have bell pepper, penne pasta, lemon juice, and a few other ingredients on hand, you can make it. 60 people were glad they tried this recipe. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, you might also like recipes such as Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant), Penne with Eggplant and Mozzarella, and Penne With Eggplant (Aubergine).
Servings: 4
Ingredients:
Freshly ground black pepper
2 medium eggplant, cut into ¾-inch cubes
4 cloves garlic, minced
¼ cup hoisin sauce
¼ cup fresh lemon juice
12 oz. dry penne pasta
Salt
2 tsp. sesame oil
2 Tbs. vegetable oil
¼ cup water
Equipment:
colander
frying pan
bowl
pot
Cooking instruction summary:
Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.In small bowl, mix hoisin sauce, water and lemon juice and set aside.When water boils, add pasta and 2 teaspoons 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.
Step by step:
1. Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.In small bowl, mix hoisin sauce, water and lemon juice and set aside.When water boils, add pasta and 2 teaspoons 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.
2. Add garlic and cook, stirring often, until fragrant, about 30 seconds.
3. Add eggplant in batches, squeezing out as much water as possible. Cook, stirring often, 5 minutes.
4. Add hoisin mixture and stir well. Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes.
5. Drain pasta and transfer to large bowl.
6. Add eggplant mixture and toss to mix. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
