Pasta sauce with white eggplant and leek
Ingredients
- 4 garlic cloves - finely chopped
- 2 white eggplant (about 750g) - roughly chopped
- 1 leek - roughly chopped
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- 1 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp white sesame
- 2 tbsp olive oil
- 1 tsp gochujang
- 1 tsp or more kosher salt
- 1 tsp garlic powder
- dash of sugar to taste
-
- 100g sour cream
-
- 500g any your favorite pasta
- Ingredient A -
Instructions
- 1. In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add white eggplant, leek and saute until wilted. Let it cool and set aside.
- 2. Add the cooked vegetable from #1 into your food processor and process until smooth but not too much.
- 3. Transfer the vegetable mixture into your frying-pan and heat them up. Add the ingredient A and simmer for about 1 to 2 mins. Add sour cream to finish.
- Serve with pasta of your choice!
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