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Rice Noodles with Eggplant, Tomato and Thyme
Rice Noodles with Eggplant, Tomato and Thyme

Rice Noodles with Eggplant, Tomato and Thyme

Eggplants and tomatoes are two complementary vegetables and thyme enhances their flavor. A quick meal for those friends who show up at the last minute.


30 min

206 kcal

4 doses

Easy

You can replace with gluten-free products

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

206 kcal

860 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

In a skillet, sauté the diced eggplant in olive oil.

02

When they are golden brown, add the finely chopped tomatoes and honey and stir until well combined.

03

Season with thyme, salt and pepper to taste and let it cook for 5 to 7 minutes over medium heat. Stir occasionally and gradually add the water to undo the tomatoes. Reserve.

04

In the meantime, put a large saucepan of water, salt and a bay leaf on the heat and bring to a boil. Disconnect. Add the rice noodles, and stir until soft.

05

Remove the noodles from the water and add to the eggplant sauce.

06

Before serving, add a little ground pepper.

All ingredients in the recipe are gluten free. Suitable for celiac.

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