Spaghetti with eggplant & feta cheese

One of my favorite recipes - you can also use whole meal or brown rice pasta instead.

Preparation: 15 minutes

Cooking: 10 minutes

Serves: 4


Ingredients:


  • 225 g brown rice & quinoa spaghetti

  • 1 eggplant, cut into strips

  • 2 tablespoon extra virgin olive oil

  • Sea salt

  • 3 cloves garlic, very finely diced

  • dash of chili flakes

  • 3 medium tomatoes, chopped

  • 100 g feta cheese, chopped


Method:


  • Cut the eggplant into strips, sprinkle with salt and wrap in a tea towel and let rest for about 1/2 hour (this will take the fluid out of the eggplant).

  • Cook the spaghetti according to the packet instructions until al dente.

  • In the meantime, lightly fry the eggplants in the oil for a few minutes until golden. Take out and put aside.

  • In the same pan, fry the garlic, then add the chili flakes, tomatoes and feta cheese  and warm through.

  • Return the eggplant and the cooked spaghetti.

  • Stir together and serve


Nutrition (per serve):


Calories 357; Fat 12.6 g; Sat. Fat 3 g; Carbs 54 g; Sugar 4.5 g; Fiber 4.8 g; Protein 10.7 g