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Dans la lune

March 3, 2018

Pasta sauce with white eggplant and leek

Pasta sauce with white eggplant and leek

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Pasta sauce with white eggplant and leek

Ingredients

  • 4 garlic cloves - finely chopped
  • 2 white eggplant (about 750g) - roughly chopped
  • 1 leek - roughly chopped

- Ingredient A -

  • 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

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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