Spaghetti with eggplant & feta cheese
Preparation: 15 minutes
Cooking: 10 minutes
225 g brown rice & quinoa spaghetti
1 eggplant, cut into strips
2 tablespoon extra virgin olive oil
3 cloves garlic, very finely diced
dash of chili flakes
3 medium tomatoes, chopped
100 g feta cheese, chopped
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