Eggplant with Penne

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Eggplant with Penne

4 Servings—Vegan

 

 

Source: Vegetarian Times Weekly Recipe

 

By the time the pasta is cooked, the sautéed eggplant

and sauce are ready to be added. What could be easier

on a busy weeknight?

 

2 medium eggplant, cut into

3/4-inch cubes

Salt

1/4 cup hoisin sauce

1/4 cup water

1/4 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

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.

 

PER serving: 289 CAL; 8 G PROT; 7 TOTAL FAT (1 SAT.

FAT); 47 G CARB.; CHOL; 94 MG SOD.; 3 FIBER

 

 

 

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