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eggplant salt hoisin sauce water lemon juice penne pasta sesame oil vegetable oil garlic freshly ground black pepper
Viewed: 10 - Published at: 2 months agoIngredients
- 2 medium eggplant, cut into 3/4-inch cubes
- Salt
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 12 oz. dry penne pasta
- 2 tsp. sesame oil
- 2 Tbs. vegetable oil
- 4 cloves garlic, minced
- Freshly ground black pepper
Method
- Put eggplant cubes into colander and toss with 2 teaspoons salt and set aside.
- Bring a large pot of water to a boil.
- In small bowl, mix hoisin sauce, water and lemon juice and set aside.
- When water boils, add pasta and 2 teaspoons salt, stirring to prevent pasta from sticking.
- Cook, stirring occasionally, until pasta is al dente, about 10 minutes.
- Meanwhile, in large nonstick skillet, heat sesame and vegetable oils over medium heat.
- Add garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add eggplant in batches, squeezing out as much water as possible.
- Cook, stirring often, 5 minutes.
- Add hoisin mixture and stir well.
- Cover and cook, stirring occasionally, until eggplant is tender, about 10 minutes.
- Drain pasta and transfer to large bowl.
- Add eggplant mixture and toss to mix.
- Season with salt and pepper.
