Eggplant Spaghetti

Eggplant Spaghetti is a delightful low-carb alternative to traditional pasta, featuring spiralized eggplant tossed in a rich tomato sauce with aromatic herbs. This dish is not only satisfying but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400g
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30g, grated (optional)
• Fresh basil leaves - for garnish (optional)

Steps

1. Wash and dry the eggplant, then cut off the ends and spiralize it into spaghetti-like noodles using a spiralizer or a vegetable peeler.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the canned crushed tomatoes to the skillet along with the dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a simmer.
4. Once the sauce is simmering, add the spiralized eggplant noodles to the skillet. Stir gently to coat the noodles with the sauce.
5. Cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender but still has a slight bite.
6. Taste and adjust the seasoning if necessary. If desired, sprinkle grated Parmesan cheese on top before serving.
7. Serve hot, garnished with fresh basil leaves if using.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 15 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in dietary fiber, promoting digestive health.

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