Eggplant is one of our favourite ingredients because of it's versatility. It can be baked, boiled and pureed as a dip, seared as a steak and much more.
Eggplant is also a highly nutritious vegetable. It's regarded as Brain food as it's skin contains an anthocyanin phytonutrient called Nasunin. Nasunin has been shown to protect cell membranes from damage. Eggplant is rich in Phenolic Antioxidant Compounds whose benefits include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
I know you can't wait to see the recipe so let's move on to what ingredients you will need to make this.
- 1 medium sized eggplant
- 1 tbsp miso paste
- 1 tbsp sriracha sauce
- 1 tbsp liquid seasoning or Tamari or Soy sauce
- 1 tsp liquid smoke (optional)
- 1/2 tbsp maple syrup
- 1/2 tbsp lemon juice
- 1 tsp smoked paprika
- 3 garlic cloves minced
- 1/4 cup parsley
- 1 tbsp sage (optional)
- 1 cup canned tomatoes or fresh tomatoes
- Olive oil
- 1/2 packet fettuccine ( we like the gluten free version made with whole grain corn and rice) .
- Pre-heat your oven to 400 F.
- To marinate the eggplant, add the miso paste, sriracha sauce, liquid seasoning, liquid smoke, smoked paprika and lemon juice. Mix well. Cut the eggplant into two halves and add to the marinade.
- Mix well, cover and keep it in the fridge for at least 30 minutes.
- Line a baking sheet with parchment paper and place the marinated eggplant (face up) on the sheet, and place it in the oven for 10-12 minutes or until the eggplant is soft.
- Once the eggplant is soft, take it out and keep aside.
- Place a grill pan (or a regular saute pan if you don't have a grill pan) on medium heat and add some olive oil.
- Apply some more marinade and place the eggplant pieces face down on the pan, and cook until you see grill marks; Flip and cook the other side.
- Once both sides are done, take them out of the pan and keep aside.
- Cook the fettuccine as per packet instructions.
- Once the eggplant has cooled, cut it into thick slices and keep aside.
- Place a pan on medium heat and add olive oil.
- Once the oil is hot, add the minced garlic, parsley, sage and tomatoes. Cook until tomatoes are soft and most of the water has evaporated.
- Add the cooked fettuccine to the pan, and give it a quick mix.
- Add the sliced eggplants to the pan, give it a quick mix and serve.
If you try this recipe, let us know in the comments. And, don’t forget to tag a photo @plant_astic_food on Instagram.