Eggplants and Bean Sprout Pasta Sauce
Persons
5
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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