Lemony Eggplant w Artichoke & Kale Sauce on Adzuki Bean Spaghetti
Cook/wait time
Total time
I love eggplant, but at times I have a problem with it absorbing oil like crazy; while that tastes really nice, it doesn't make for the healthiest food. So in this recipe I use lemon juice and smoked paprika to flavour the eggplant and the only oil I use is spray oil, to keep the eggplant (with a thin batter) from sticking to the pan. The sauce has a mild tartness due to the artichokes, but blends lovely with the pasta. I used Adzuki bean pasta in this case, which provides us with proteins and carbs nicely, plus is gluten free :-)
Recipe type: Dinner
Cuisine: vegan, cooked
Serves: 2
You need
60gr of Adzuki bean pasta (or more, if this is too modest for you)
2 eggplants of abt 200g (1 per person)
juice of 1 lemon
½ cup non dairy milk
4 tbsp (gluten free or spelt) flour
2 tsp smoked paprika powder
2 pinches of salt
a generous grind of pepper
spray oil
fresh coriander
for the sauce:
2 stalks of curly kale (about 60grams without stem)
160gr of marinated artichoke (about 8 pieces, and mine were store bought)
½ avocado (about 50gr)
½ cup of non dairy milk (I used homemade almond & hazelnut milk)
¼ tsp Himalayan rock salt
To do
rip leaves of the kale and mix with the artichoke, salt, avocado and the milk in a blender or with a stick blender. Add more milk if you like. Pour into a small pot and set aside.
mix the lemon juice, non dairy milk, paprika powder, salt and pepper - keep the flour on the side for now
slice the eggplant (slices of about ⅓cm thick), and dip them in the lemon mixture
when done, whisk in the flour in to the lemon juice, bit by bit
heat a skillet (medium to hot), spray with oil
now dip the eggplant slices in the batter, cover both sides, and place in the skillet
bake for a couple of minutes before turning them over (try not to check too early if they are brown, as then the batter may stick to the pan despite the oil. If you do, spray some more oil and place the slice back)
turn over and repeat with all slices (you could use a small skillet to keep the finished eggplant slices warm)
during this process, cook the pasta
when you're almost finished with the eggplant, heat the sauce
serve eggplant with a few coriander sprigs or leaves, spaghetti plus sauce on the side
Notes
2 Skillets will make a nice difference in prep time :-)