Eggplant lentil spaghetti
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Easy
Simple and effective vegan and gluten-free pasta. Of course, you can use regular spaghetti and classic parmesan if you wish.
5
Recipe for "Eggplant Lentil Spaghetti"
Ingredients for 2 servings
lentil spaghetti
250 g
eggplant (large)
1 pc.
cherry tomatoes
10 pcs.
young garlic
2 cloves
lemon (juice only)
0.5 pcs.
olive oil
2 tbsp. spoons
vegetable oil for frying
1 tbsp. spoon
parsley
bunch
food yeast inactive (vegan parmesan)
2 tsp
salt
to taste
Step 1/5
Put the boiled spaghetti water in a large saucepan. Cut the eggplant into small cubes, chives into thin slices, cut the cherry in half. Grind the parsley.
Step 2/5
Fry the eggplant with garlic until golden, add cherry, warm for another minute.
Step 3/5
Boil the spaghetti al dente in boiling salted water. While the spaghetti is cooking, mix the olive oil with the lemon juice and salt .
Step 4/5
Drain the ready-made spaghetti and immediately season them with the resulting sauce, mix.
Step 5/5
Serve the spaghetti hot with the vegetables, topped with parsley, ground pepper and inactive nutritional yeast.
Ingredients for 2 servings
lentil spaghetti
250 g
eggplant (large)
1 pc.
cherry tomatoes
10 pcs.
young garlic
2 cloves
lemon (juice only)
0.5 pcs.
olive oil
2 tbsp. spoons
vegetable oil for frying
1 tbsp. spoon
parsley
bunch
food yeast inactive (vegan parmesan)
2 tsp
salt
to taste
Nutritional value per 100 g
Calories
121 kcal
Proteins
5 g
Fats
5 g
Carbohydrates
14 g
Saturated fat
1 g
Dietary fiber
4 g
Added sugar
0 g
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