Mushroom & eggplant ragu pasta in Japanese style
If you want a healthy and tasty pasta,what kind of sauce do you prepare?My answer is mixed mushrooms!The nice go-between of eggplants gives it mildness in this oriental flavored sauce.Pls try a "the West meets the East" plate!
- eggplant (1pcs)
- Shiitake mushroom (2pcs)
- Shimeji mushroom(champinion) (8-10pcs)
- sliced bacon (2pcs)
- garlic (1clove)
- onion (a quater)
- olive oil (3tbsp)
- sesame oil (1tbsp)
- salt &pepper (1pinch each)
- red chili (1pcs)
- sake(rice wine) (6tbsp)
- soy sauce (2 tbsp)
- chiken broth (3tbsp)
- green onion (adequate amount)
- spaghetti(1.3-1.5mm) (100g)
Prepare all items.
Mince garlic,onion,bacon,all kinds of mushrooms finely.Dice a peeled eggplant by 5mm cube.
Put 2tbsp of olive and sesame oil in a pan.Add a red chili and minced garlic.Turn on and fry at low heat.When garlic starts to give off,add onion and bacon.Fry them for 3min.
Add minced mushrooms and fry at high heat for 3min.
Add diced eggplant and fry them until eggplant goes softened.
Add sake and chicken broth(instant chicken broth powder with hot water also work well)
Seasoning.Add salt and pepper,soy sauce.Simmer and stir for 3-4min till thickened.
Boil spaghetti in salted water for 6-7min.
Drain spaghetti and put into a pan.Drizzle 1tbsp of olive oil and mix it up enough quickly.
Sprinkle chopped green onion and eat it out during "al dente"!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.