Pasta with Coriander and Eggplant
Pasta with coriander and eggplant is a vegetarian dish that can be made easily without any preparation. This dish can be a pleasant change from the usual routine dinner.
As for the Kids this is a healthy substitute for the junk food available outside cooked in unhygienic conditions. This is a main course dish and a vegetarian delight.
Here are the quick steps to the recipe- simple yet an amazing dish. You would require a frying pan, a sauce pan and a food processor for cooking this dish.
Here are the ingredients that would serve 3 to 4 people:
- 2 bunch of coriander leaves
- 3 cloves garlic minced finely
- 3 tbsp cashew nut
- 5 tbsp freshly grated parmesan cheese
- Juice of 1 lime
- 13 tbsp olive oil (roughly)
- 500g dry pasta (try wholegrain pasta which is available in the markets)
- 2 medium eggplants
- Salt and freshly ground black pepper for taste
Cooking the pasta is not a great deal, the main work that has to be done is that of making the sauce. In this case the sauce is really easy to make and not complicated at all. One can even try and experiment with the ingredients and come up with new combinations to give it a twist.
Cooking is something that requires passion; if you love cooking you can always try and add more flavours to the dish.
Here is the method of cooking pasta with coriander and eggplant:
- Grind the cashew nuts in the food processor till they turn into crumbs. Add the chopped coriander, Parmesan cheese, minced garlic, lime juice, freshly crushed pepper and 8 tablespoon of olive oil. Blend all these ingredients together in the food processor along with the cashew nut crumbs, till it becomes a smooth paste. Keep this aside.
- Cut the eggplants into two halves lengthwise and cut each of those into 5 mm thick slices. Sprinkle salt over it to keep it fresh.
- Boil the pasta according to the directions given on the packet (usually not more than 20 min).
- Meanwhile heat the frying pan and add the remaining olive oil. Fry the eggplant slices once the oil has heated. Fry until it’s soft and tender. Keep the eggplants warm till the pasta is done.
- Drain the pasta and put it into the saucepan and toss it with the coriander sauce made earlier.
- Serve it with topped grill eggplants.
- And pasta with coriander and eggplant is ready to eat.
This dish takes approximately 25 minutes to cook and has easily available ingredients in the market. Healthy treat for your stomach.
- Sreyashi Dey
Tags: coriander, eggplant, pasta, Recipes, vegetarian
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