Eggplant Vermicelli Recipe
Ingredients
| Vermicelli | 4 Ounce | |
| Vegetable Cooking Spray | ||
| Olive oil | 1 Teaspoon | |
| Eggplant | 1 Cup (16 tbs), peeled | |
| Onion | 1 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Dried basil | 1 1/2 Teaspoon | |
| Dried oregano | 1 1/2 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Zucchini | 1 | |
| Mushrooms | 1/4 pound, sliced | |
| Tomatoes | 1 | |
| Parmesan Cheese - 1 tablespoon + 2 teaspoons, grated | ||
Directions
MAKING
1) In a pot of boiling water, cook the vermicelli as per its packet instructions.
2) Do not add any salt to the vermicelli. Drain and set aside.
3) Spray a large skillet with cooking oil. Add in olive oil. Heat over medium flame.
4) Add in the eggplants, onion, garlic, basil, oregano and pepper. Saute till the eggplants become tender.
5) Add in the zucchini, mushrooms and tomatoes. Saute for about 2 minutes or till the mixture heats up well.
6) Mix together the vermicelli and the vegetable mixture. Transfer onto a large serving plate.
SERVING
7) Serve the Eggplant Vermicelli hot, sprinkled with grated cheese.
1) In a pot of boiling water, cook the vermicelli as per its packet instructions.
2) Do not add any salt to the vermicelli. Drain and set aside.
3) Spray a large skillet with cooking oil. Add in olive oil. Heat over medium flame.
4) Add in the eggplants, onion, garlic, basil, oregano and pepper. Saute till the eggplants become tender.
5) Add in the zucchini, mushrooms and tomatoes. Saute for about 2 minutes or till the mixture heats up well.
6) Mix together the vermicelli and the vegetable mixture. Transfer onto a large serving plate.
SERVING
7) Serve the Eggplant Vermicelli hot, sprinkled with grated cheese.
Chef
