EGGPLANT WITH SPAGHETTI
Ingredients:
- 125g low-calorie, Slendier Spaghetti, well rinsed
- 200g egg white
- 100g eggplant cut into thick slices
- 1 teaspoon extra virgin olive oil (7g)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame seeds
- 50g onion sliced thinly
- Salt and pepper to taste
- 20g Thinly sliced scallions
- 10g olives to serve
Instructions:
- Drain and rinse Slendier Spaghetti according to package instructions.
- Sprinkle the salt onto the eggplant slices. Rest in a colander for 30 mins to draw out excess liquid. Then pat dry with a paper towel.
- In a grill pan or a large sauté pan, heat the oil until it is very hot. Carefully place the eggplant in the oil and cook for about 2-3 minutes per side. The eggplant should be tender throughout with some nice browning on either side. Remove from pan and place on paper towel to drain excess oil.
- Mix the soy sauce, mirin together in a bowl with a pinch of salt. In a medium saucepan, place the onion slices, sesame seeds and bring them to a simmer. Cook until the liquid has reduced slightly, and the onion has softened.
- Meanwhile, roughly beat the egg whites together in a bowl. They do not need to be completely homogenous. Pour over the mixture and immediately cover. Allow to steam until eggs have only just set.
- To serve, top the egg mix on the spaghetti in a bowl, and place the eggplant slices on top and garnish with olives.
Nutrition Facts:
- Calories: 299.6 Cal
- Protein: 25.9g
- Carbs: 26.4g
- Fat: 11.2g
