Fettuccine de Berinjela

Fettuccine de Berinjela is a delightful low-carb twist on traditional pasta, showcasing the rich flavor of eggplant and a savory tomato sauce. This dish is not only satisfying but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Slice the eggplant into long fettuccine-like strips using a vegetable peeler or mandoline.
2. Sprinkle the eggplant strips with salt and let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant strips under cold water and pat dry with a paper towel.
4. In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
5. Add the eggplant strips to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender.
6. Stir in the halved cherry tomatoes and cook for another 5 minutes until the tomatoes soften.
7. Season with salt and black pepper to taste, and stir in the chopped fresh basil.
8. Serve hot, garnished with grated Parmesan cheese.

Nutrition

• Calories: 230
• Protein: 8 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and basil, promoting overall health.
• Low in carbohydrates, making it an excellent choice for low-carb diets.

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