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Eggplant and Bacon Japanese-style Pasta

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Pasta

    • 200g spaghetti

  • Meat

    • 4 slices bacon

  • Vegetables

    • 1 eggplant
    • 1/2 pack shimeji mushrooms
    • 🧄 1 clove garlic

  • Spices

    • 1 tsp chili flakes

  • Condiments

    • 1 tbsp olive oil
    • 2g shredded seaweed

  • Butter Soy Sauce Seasoning

    • 1 tbsp sake
    • 1.5 tbsp soy sauce
    • 🧂 Pinch of salt and pepper
    • 🧈 10g salted butter

PASSOS

1

Cut the eggplant in half lengthwise, then slice diagonally into 7mm pieces. Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Thinly slice the garlic.

2

Cut the bacon into 1cm wide strips.

3

Boil water in a pot, add salt (1/3 tsp), and cook the spaghetti according to the package instructions. Drain the water.

4

Heat olive oil in a frying pan over medium heat. Add garlic and chili flakes, cooking until fragrant. Add bacon, eggplant, and shimeji mushrooms, and sauté until softened.

5

Add the butter soy sauce seasoning ingredients to the pan and mix well. Toss in the cooked spaghetti and combine thoroughly.

6

Serve on a plate and garnish with shredded seaweed.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 50g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use fresh eggplant to avoid bitterness.Adjust chili flakes to your spice preference.Reserve pasta water to adjust sauce consistency.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.