Aubergine Nut Tagliatelle Recipe Video

Barry makes a very quick and light vegetarian dish

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
TasteMethod
SpecialityVegetarian
Main IngredientInterest Group,

Ingredients

 Aubergine200 Gram, sliced
 Olive oil1 Tablespoon
 Parsley1⁄4 Cup (4 tbs), finely chopped
 Water2 Tablespoon
 Walnuts1⁄4 Cup (4 tbs)
 Caster sugar50 Gram
 Tagliatelle pasta200 Gram
 Red pepper sauce100 Gram
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 678 Calories from Fat 160

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 2 mg

Sodium 124.9 mg5.2%

Total Carbohydrates 109 g36.4%

Dietary Fiber 8.4 g33.7%

Sugars 31.4 g

Protein 17 g33%

Vitamin A 29.5% Vitamin C 45.2%

Calcium 3.4% Iron 7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large saucepan, boil water and add in the tagliatelle pasta and cook for 7 – 9 minutes.
2. In a bowl, place the aubergine and drizzle in the olive oil. Toss well and set aside.
3. Heat a saucepan on high and pour in the water. Add in the caster sugar and dissolve.
4. Add in the walnuts and stir until water is absorbed. Set aside.
5. Heat a griddle pan and place the aubergine in 2 batches. Cook for 3 minutes on each side.
6. Drain the tagliatelle and place back into the saucepan. Add in the aubergine, parsley, red pepper sauce and sugar coated walnuts. Toss well all the ingredients.

SERVING
7. Garnish the aubergine and pasta with parsley and serve.
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