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Feta & eggplant fettuccine

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Feta & eggplant fettuccine
Feta & eggplant fettuccine
  • 0:08 Prep
  • 0:22 Cook
  • 4 Servings
  • Capable cooks

This tasty vegetarian pasta is a scrumptious treat for meat-free Monday.

Ingredients

  • 250g fettuccine
  • 1 large (about 550g) eggplant
  • 80ml (1/3 cup) olive oil
  • 125ml (1/2 cup) Massel vegetable liquid stock
  • 1/3 cup chopped fresh continental parsley
  • 1 teaspoon olive oil, extra
  • 1 200g pkt Australian feta, crumbled
  • Freshly ground black pepper
  • Continental parsley leaves, extra, to serve

Method

  • Step 1
    Cook the fettuccine in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
  • Step 2
    Meanwhile, cut eggplant crossways into 2cm-thick slices then cut each slice into quarters. Heat oil in a large non-stick frying pan over medium-high heat. Add eggplant and cook, turning often, for 1-2 minutes or until it softens slightly. Add the stock and cook, turning the eggplant often, for 15-20 minutes or until the liquid evaporates and the eggplant is golden brown. Add the parsley and extra oil. Stir well to combine.
  • Step 3
    Divide the pasta among serving bowls. Top with the eggplant and feta, and season with pepper. Serve sprinkled with extra parsley leaves.
  • Low carb
  • Low sugar
  • Lower gi
  • Vegetarian

Nutrition

  • 2349 kj

    Energy

  • 32g

    Fat Total

  • 11g

    Saturated Fat

  • 6g

    Fibre

  • 17g

    Protein

  • 33mg

    Cholesterol

  • 686.05mg

    Sodium

  • 4g

    Carbs (sugar)

  • 48g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Con Poulos
  • Publication: Australian Good Taste

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