[Tomato pasta] Eggplant tomato spaghetti version 1
The fantastic combination of eggplant and tomato sauce! Eggplant tomato spaghetti ver.1
2 serving
Within 10 minutes
john3987
Ingredients
  • If it's spaghetti
    120g
  • tomato sauce
    1~2ladle
  • Branch
    1ea
  • mushroom
    2ea
  • onion
    1/4ea
  • crushed garlic
    1~2TS
  • Butter
    1TS
  • olive oil
    suitably
  • White wine
    suitably
  • Chicken stock
    suitably
  • basil
    little
  • Parmesan cheese powder
    little
  • parsley
    little
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/10
Slice the eggplant and sprinkle salt and pepper to prepare.
STEP 2/10
Chop mushrooms and onions into small.
STEP 3/10
When it boils in a pot, add salt and boil spaghetti for 7 to 8 minutes.
STEP 4/10
Put butter and olive oil in a pan and stir-fry minced onions, minced garlic, and mushrooms to create a flavor.
STEP 5/10
Add eggplant and add a little white wine and stir-fry more.
STEP 6/10
Add tomato sauce and season with salt and pepper.
STEP 7/10
Add basil and boil it until the desired concentration is achieved, adjusting the concentration with chicken stock.
STEP 8/10
When the desired concentration is achieved, add the boiled spaghetti and mix well.
STEP 9/10
Finish with parmesan cheese powder, parsley, and pepper.
STEP 10/10
Place on a plate and decorate with basil leaves.
Nutrition and efficacy of eggplant: It is a low-calorie food of 17 Kcal per 100g, rich in dietary fiber, which is good for diet. In addition, because it contains a large amount of vitamins, it is good for fatigue recovery, and hyacin and nasin, an anthocyanin-based pigment that produces purple branches, help prevent cancer, arteriosclerosis, and high blood pressure by removing waste accumulated in blood vessels. In addition, anthocyanin has the effect of preventing aging because it slows the oxidation of our body's cells, and has the anti-cancer effect along with polyphenol components. It also prevents vision loss, and scopolamine is effective in suppressing convulsions and relieving pain. Eggplant has a very high moisture content of 94% and is rich in potassium, helping diuretic action and discharging waste. If the sponge-like pulp, which is characteristic of eggplant, absorbs oil well and stir-fry or fry it in oil, it helps to consume linoleic acid, one of the unsaturated fatty aci
Cooking review
5.00
score
  • 375*****
    score
    The sauce soaked in the eggplant adds more flavor
    2020-11-14 18:09
  • 238*****
    score
    I made it deliciously and ate it well Thank you^^
    2020-11-09 18:15
  • 503*****
    score
    Did you enjoy the food
    2020-09-04 08:32
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