Mushroom and Eggplant Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Eggplant1 cup (90 g)
• Mushrooms1 cup (70 g)
• Basil6 count (3 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have previously salted eggplants. To do so, dice and place them in a tray with water and 1 tablespoon of salt for 20 minutes.

2. 2

   Step 2

   If you have thin and long eggplants, skip this step.

3. 3

   Step 3

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

4. 4

   Step 4

   Chop the garlic and dice the eggplant. Clean the mushrooms, remove any remaining dirt and slice it.

5. 5

   Step 5

   Heat a pan over medium heat, add the oil and once heated, stir-fry the garlic with the eggplant over medium-low heat for 10 minutes.

6. 6

   Step 6

   Next, add the mushrooms and season with salt and pepper.

7. 7

   Step 7

   Mix and cook for 5 minutes. Season to taste.

8. 8

   Step 8

   Serve the pasta and top with the eggplants and mushrooms.

9. 9

   Step 9

   Garnish with the basil leaves and grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom and Eggplant Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.