377
Calories
15.6g
Protein
12.5g
Fat
50.8g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Eggplant - 130 g
- Olive oil - 5 ml (1 tsp)
- Onion - 30 g (0.3 whole)
- Arugula - 5 g
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 70 g (0.5 whole)
- Pesto sauce - 10 g (2 tsp)
- White mushroom - 150 g
- Pasta - 50 g
How to make:
- Cut eggplant into large cubes, salt well and leave for 20-30 minutes, then rinse and pat dry with a paper towel
- Preheat a pan and sauté eggplant with finely chopped onions in oil
- Add chopped mushrooms and cook for about 2 minutes
- Add tomato to the same pan, season with salt and pepper
- Meanwhile, cook pasta al dente until it is soft
- Add pasta to the pan with vegetables and mix together
- Serve pasta with fresh greens and pesto on top
