Baked Noodles and Aubergine

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* Exported from MasterCook *

 

Baked Noodles and Aubergine

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds eggplant

sea salt as needed

14 ounces wholewheat noodles

1 large onion

1 clove garlic

3 tablespoons vegetable oil, or more if needed

2 large tomatoes

2 tablespoons tomato paste

1/2 teaspoon cinnamon

1/4 teaspoon grated nutmeg

1/4 teaspoon cayenne pepper

 

Slice the eggplants, sprinkle with salt, and leave in a colander for at least

half an hour to allow the bitter juice to drain away. Rinse well and pat dry.

Cook the noodles in boiling salted water until just tender. Drain and keep

warm.

Chop the onion and garlic and saute them in the oil until golden.

Add the eggplant slices and fry until lightly browned on both sides, using a

little more oil if necessary.

Skin and chop the tomatoes and add them to the eggplant mixture along with the

tomato paste. Season with the spices and add just a little water, simmering

gentlt until the eggplants are tender and you have a thick sauce.

Place alternate layers of pasta and sauce in a greased casserole.

Bake at 350F for about half an hour. Alternatively, cover with greaseproof

paper and microwave for 7-8 minutes.

 

 

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Per serving: 68 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 75mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0