[Cancer prevention recipe] Tomato eggplant pasta
It is a tomato eggplant pasta where you can taste fresh and light ingredients using red tomatoes, which are nutritious and healthy seasonal ingredients, and purple branches. Instead of pasta noodles made of flour, I used whole wheat noodles for health. It is a low-salt pasta that can be enjoyed by children and adults because it is not irritating.
1 serving
Within 30 minutes
딸기망고chsiiii
Ingredients
  • If it's pasta
    80g
  • Tomato
    1ea
  • Branch
    1/2ea
  • Shrimp.
    7ea
  • crushed garlic
    1TS
  • leek
    suitably
  • Soy sauce
    1/2TS
  • ground pepper
    suitably
  • olive oil
    2TS
Cooking Steps
STEP 1/11
Material preparation
STEP 2/11
- Boil pasta noodles for 5 minutes with 2 or 3 rolls of oil and half a tablespoon of salt in boiling water
STEP 3/11
- I'm going to cook the rest while frying.
STEP 4/11
- Cut the tomato into big pieces, cut the eggplant in half, cut diagonally into 2mm thick pieces, and chop the green onions
STEP 5/11
- Stir-fry olive oil, minced garlic, green onions in a pan
STEP 6/11
- When the ingredients turn golden, add tomatoes and stir-fry them
STEP 7/11
- Stir-fry tomatoes until they are peeled and remove tough skin
STEP 8/11
- Stir-fry noodles, eggplants, and shrimp
STEP 9/11
- Add half a ladle of noodles and when it's boiled down, repeat it 2-3 times
Tip. That way, noodles and sauce don't play separately.
STEP 10/11
- When the ingredients start to cook, stir-fry them with soy sauce
STEP 11/11
- When it's done, add pepper and finish it off. Tomato eggplant pasta is done!
- If you don't have whole wheat noodles, use regular pasta noodles. - The amount of green onion should be about one tablespoon. - Salt for the lack of seasoning, please.
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