Yield: 4 servings
|Cut into 3/4-inch cubes|
|¼ cup||Hoisin sauce|
|¼ cup||Fresh lemon juice|
|12 ounces||Dry penne pasta|
|2 teaspoons||Sesame oil|
|2 tablespoons||Vegetable oil|
|4||Cloves garlic; minced|
|Freshly ground black pepper|
4 SERVINGS DAIRY-FREE
"I enjoy this dish because by the time the pasta is cooked, the eggplant and sauce are ready to be added," says copy editor Terry Christofferson.
Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside. Bring a large pot of water to a boil.
In small bowl, mix hoisin sauce, water and lemon juice and set aside.
When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta from sticking. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.
Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add eggplant in batches, squeezing our as much water as possible.
Cook, stirring often, 5 minutes. Add hoisin mixture and stir well. Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes.
Drain pasta and transfer to large bowl. Add eggplant mixture and toss to mix. Season with salt and pepper.
PER SERVING: 289 CAL.; 8G PROT.; 7G TOTAL FAT (1G SAT. FAT); 470 CARB.; 0 CHOL.; 94MG SOD.; 3G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 62 Converted by MM_Buster v2.0l.