LOW CALORIE

Spaghetti with Eggplant

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with Eggplant

Ingredients

Salt - to taste
Gruyère cheese - 2.8 oz
Lemon - ½ piece
Cream - 9 fl oz
Onion - 1 piece
Olive Oil - 3 tablespoons
Spaghetti - 12.3 oz
Eggplants - 17.6 oz

Step by Step guide

Step 1

Peel the eggplants and cut them into thin strips. Immerse them in boiling salted water for 2 minutes, then rinse under cold water. Set aside in a colander or on a paper towel to dry well.

Step 2

Prepare the spaghetti: add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water comes to a boil again, reduce the heat so the water continues to boil and cook for another 10-12 minutes.

Step 3

Heat the olive oil in a skillet, add the eggplants and finely chopped onion, and cook over low heat, stirring, for 8-10 minutes. Pour in the lemon juice.

Step 4

Transfer the spaghetti to a colander, then add it to the skillet. Add the cream, season with salt to taste, and mix. Serve immediately with grated cheese.