Rice Noodles with Eggplant, Tomato and Thyme

Name: Rice Noodles with Eggplant, Tomato and Thyme
Total time: 30 min
Yield: 4 servings
Ingredients: 2 uni Eggplant; 5 uni Tomato; 2 Tbsp Honey; 1 hand Thyme; 1/2 gr Fresh Bay Leaf; 200 gr Whole Grain Noodles Pasta; 80 mL Olive Oil; 80 mL Water; to taste Black Pepper Grain; to taste Sea Salt

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.

By Sofia Paixão

Gluten Free For 4 people Plant Based

30 min

206 kcal

4 doses

Easy

You can replace with gluten-free products

2.80€ / per dose

11.18€ / recipe

Ingredients

Eggplant

2 uni

(600 gr)

Fresh Bay Leaf

1 leaf

Honey

2 Tbsp

Thyme

1 hand

Tomato

5 uni

(1,250 gr)

Whole Grain Noodles Pasta

200 gr

You will also need:

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

Black Pepper Grain

to taste

Olive Oil

80 mL

Sea Salt

to taste

Water

80 mL

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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