Eggplant Pasta

This Eggplant Pasta is a delightful low-carb Japanese-inspired dish that combines the rich umami flavors of eggplant with a savory soy sauce-based dressing. It's a light yet satisfying meal that's perfect for those seeking healthier alternatives to traditional pasta.

Ingredients

• Eggplant - 300 grams
• Shirataki noodles - 200 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Start by rinsing the shirataki noodles under cold water and drain them well. Set aside.
2. Cut the eggplant into thin slices and then into strips. Sprinkle with a little salt and let them sit for about 10 minutes to draw out excess moisture.
3. Heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
4. Add the eggplant strips to the skillet, cooking until they are tender and slightly golden (about 5-7 minutes). Stir occasionally.
5. In the same skillet, add the drained shirataki noodles, soy sauce, and red chili flakes (if using). Toss everything together and cook for another 3-4 minutes until heated through.
6. Season with black pepper and adjust salt if necessary. Remove from heat.
7. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in dietary fiber, which helps with digestion and promotes satiety.

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