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Dans la lune

June 26, 2018

Eggplants and Bean sprout pasta sauce

Eggplants and Bean Sprout Pasta Sauce

Print this recipe
Persons
5
Eggplants and Bean Sprout Pasta Sauce

Ingredients

  • 2 eggplants (about 500g) - cut into small cubes
  • 250 to 300g bean sprout - roughly chopped
  • 1 onion - roughly chopped

- Ingredient A -

  • 1 tsp fine salt
  • 2 tbsp tsuyu

- Ingredient B -

  • 20g butter
  • 150g sour cream
  • dash of salt to taste
  • Any pasta for 5 people (about 500g)

Instructions

  • 1. In a skillet, heat 2 tbsp oil and fry eggplants, onion and bean sprout until wilted. Add ingredients "A" to season. Let it to cool to room temperature.
  • 2. Transfer to your food processor, pulse a few seconds at a time, until smooth or the desired consistency.
  • 3. Transfer the paste mixture into a skillet. Turn the heat to medium-high and bring it to boil, then add butter and sour cream. Mix with boiled (cooked) pasta to serve.
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