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Spaghetti With Aubergines Egg Plant And Garlic Recipe
|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||2 1⁄4 Pint (4 1/2 Cups)|
|Aubergine||1 Large (Eggplant)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Garlic||2 Clove (10 gm), crushed / minced|
Serving size: Complete recipe
Calories 1904 Calories from Fat 452
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 97.5 mg4.1%
Total Carbohydrates 327 g109.1%
Dietary Fiber 15.8 g63.1%
Sugars 10.9 g
Protein 63 g126.6%
Vitamin A 2.5% Vitamin C 22%
Calcium 25.1% Iron 88.5%
*Based on a 2000 Calorie diet
Meanwhile, top and tail (trim) the aubergine (eggplant) and cut into thick matchsticks.
Remove the spaghetti from the microwave when it is ready and leave to stand, covered.
Put the olive oil in a dish and add the garlic and aubergine (eggplant). Cover and cook for 5 minutes, stirring once.
Drain the spaghetti and toss in the aubergine (eggplant) and garlic.