Greetings, friends, food lovers, and community. Today I made this spaghetti with easy sauce and aubergine. I made it this way the first time. Last time I bought some aubergine and wanted to use them but little a different way.
Here is my tutorial
Ingredients:
2 aubergines
1 tsp salt
1 tsp black pepper
1 tsp nutritional yeast
2 tbsp cornstarch
1 tbsp gram flour (besan)
4-5 tbsp homemade breadcrumbs
1/4 cup olive oil
First, cut away the ends of the aubergines. You can discard them or save them for the sauce.
Next, slice the aubergines into pieces about 3-4 mm thick. Sprinkle some salt and pepper on the slices.
Press each slice using a rolling pin to make them softer and moister.
After pressing, use a kitchen paper towel to soak up any excess moisture, then set the slices aside.
In a bowl, mix the cornstarch and gram flour.
Add the salt, pepper, and nutritional yeast,
and gradually mix in water to create a slurry.
The slurry should be thick enough to coat the back of a spoon.
Heat a pan and pour in 1.5 tablespoons of olive oil.
Dip each aubergine slice one at a time into the slurry.
Make sure each slice is well-coated.
Roll the slurry-coated slices in breadcrumbs.
Place them in the pan one by one and shallow fry them over medium heat.
Cook them on both sides until they are soft inside but remain crispy on the outside.
Once they're done, sprinkle some nutritional yeast on top if desired.
Making pasta sauce
Ingredients:
200 grams cherry tomatoes
1 medium-sized onion
1 red bell pepper
3-4 garlic cloves
5 thyme sprigs
4 oregano sprigs
7-8 basil leaves (fresh from the garden)
I initially wanted to use a box of chopped tomatoes, but my husband reminded me that we had opened a container of tomato puree in the refrigerator.
I used tomato puree instead of chopped tomatoes. You can use whatever you have available at home.
Chop the onion, garlic, and red paprika.
In a hot skillet, pour in 1 tablespoon of olive oil.
Then add the fresh herbs, garlic, onion, and bell pepper, stirring them well.
Add salt and pepper to taste.
Then add the cherry tomatoes and mix well.
.
Mix the tomato puree with water and add it to the skillet with the onion, bell pepper, and cherry tomato mixture.
Add enough water to reach your desired sauce thickness, about 2 cups. Cover and cook for 5 minutes over medium heat.
After cooking spaghetti,
Serve it together with the sauce.
After the Aubergine slices are ready
Place them on a plate with a few fresh basil leaves and any desired vegetable. A drizzle of tahini sauce on top can enhance the dish, and you can serve it alongside other veggies.
Thank you.