| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Aubergine, eggplant | |
| Penne or fusili | ||
| 1/4 | c | Cashews, broken |
| 8 | oz | Tomatoes, canned |
| 4 | Mushrooms | |
| Cream, light | ||
| 1 | t | Cumin |
| 1 | t | Garam masala |
| 1/4 | t | Cayenne or to taste |
| 1 | t | Coriander, ground |
| 1/2 | t | Turmeric |
| Salt and pepper |
INSTRUCTIONS
Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on size of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine until just soft. Add mushrooms and cashews, continue to fry until mushroms just soften. Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it's a reasonable consistency. Stir well. Add pasta, mix together until thoroughly coated. Serve with green salad. Recipe from Richard Alan Drew <rid@aberystwyth.ac.uk> MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 165.5mg
Potassium: 325.4mg
Carbohydrates: 6.6g
Fiber: 2g
Sugar: 3.2g
Protein: 1.9g