Tuna and eggplant pasta sauce
Persons
4
Ingredients
- 1 tuna can (5 ounce / 140g) - remove any oil
- 2 eggplants (about 600g) - cut into 1cm cubes
- 1 onion - chopped
- 1 garlic cloves - finely chopped
- - Ingredient A -
- 1 tsp kosher salt
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp dashi powder
- 1 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp sweet paprika powder
- dash of pepper to taste
- - Ingredient B -
- 150g sour cream
- 120g milk
- 50g plain yogurt
Instructions
- 1. In a skillet, heat 1 tbsp vegetable oil and fry garlic until fragrant. Add onion and eggplants, cook until wilted. Add tuna and fry for a few more minutes, then add the ingredient A to season.
- 2. In a small bowl, add the ingredient B and mix well. Set aside.
- 3. Pour cream mixture from #2 into the skillet, over the cooked vegetable, and bring it to boil. Once it is boiled, remove from the heat.
- 4. Serve with boiled pasta (of your choice).
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