A vegan tasty and light first dish perfect also for gluten-free needs. I used only the central part of the aubergine because it is the softest part. Once can use both soy or rice spaghetti, depending on what one has at home or what one likes the most.
Time of preparation
about 30 minutes
Servings
2
What did I use
a non-stick pan, a wooden spoon, spaghetti tongs, a cutting board, a knife, a pot, a colander, a dish
Ingredients
100 gr of soy/rice spaghetti
about half an aubergine
a glass of coconut milk
half an onion (white)
minced parsley to taste
sunflower oil as required
curry powder to taste
1 slice of garlic
ginger powder to taste
salt to taste
How did I do
I peeled the garlic and cut it in half. I cut the aubergine in little cubes. I reheated a spoon of oil in the pan and cooked the aubergines for about 5 minutes, mixing often with the wooden spoon, at medium heat.
I put them in the dish and in the same pan I added the onion, cut in very thin slices, the garlic and the ginger. I cooked for few minutes.
I added again the aubergines in the pan and covered with half of the coconut milk. I added the curry powder and the parsley and mixed well.
I cooked for about 10 minutes, covered for the first 5 minutes and then without lid for the last 5. When necessary, I added some water.
I boiled the spaghetti in plenty of salted water in the pot for few minutes. I dried them.
I added some oil in the sauce, highered the fire, let it warm, added the spaghetti and mixed well them with the sauce. I added the other half of the milk, I let it evaporate while mixing fastly with the spaghetti tongs and I served hot with some fresh parsley.
Buon appetito!
