During summer time we all are more self conscious about body image. It is great to be able to wear less clothes but at the same time those extra kilos will be more on display and can make us feel guilty about eating lovely and tasty foods.
But, hey it is all a matter of chosing the right foods and quantities are very important too. Italian dieticians recommend about 80 or max 100 g of pasta per person and pasta can be part of a succesfull slimming diet.
Today I like to share this light vegetarian pasta dish with grilled eggplant. You can grill eggplant in a few minutes on a griddle pan and finish off the dish with a drizzle of olive oil and a sprinkle of Parmesan cheese. A few cherry tomatoes and rocket leaves will make this a very summery and fresh dish.
So you can head to the beach without any sense of guilt!
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Slice the eggplant into thin slices (about 4 mm thick) sprinkle some salt over them and let them rest for 10 minutes. Absorb the excess water with a kitchen towel then put them on a hot griddle pan. Roast them on both sides until soft.
Wash the tomatoes, cut some into halves and leave some whole. In a pan stir fry 2 cloves of garlic with 2 tbsp of olive oil. Add the cherry tomatoes, basil leaves, salt and pepper and toss for a few minutes. Then add the eggplant and stir everything together for a further couple of minutes.
Cook the pasta in salty water for two minutes less than cooking instructions, drain and stir well with the vegetables over a source of heat for the remaining 2 minutes of cooking. Add the rocket leaves and stir well.
Sprinkle with olive oil and serve with plenty of fresh Parmesan cheese.
I'm joining in with #CookBlogShare - ooh, and I really must try that carrot and lentil tabbouleh that's featured there this week!
- See more at: http://onionsandpaper.blogspot.co.uk/2014/07/pork-pie.html#sthash.EdITsrdy.dpuf