Recommended ingredients:
Frozen edamame soy beans
Frozen green peas
Pasta (I used the bow-shaped Farfalle pasta)
Chinese or regular eggplant
Simple spaghetti sauce
About the recipe:
Very quick to make and a great combination of carbs and protein. Both soy beans and peas are legumes rich in vitamins and proteins, but they have different protein and vitamin profiles.
Directions:
1. Boil water, salt, and put in pasta
2. Slice eggplant into medium sized pieces about 1/2cm thick.
3. Pan fry the eggplant on medium heat until most pieces are a light brown on both sides (it may take some manual turning of the slices)
4. When the eggplant is almost done, put in a few spoons of peas and edamame
Tip: Use plenty of oil when frying eggplant, as some of the eggplant absorbs the oil leaving the rest to start burning. Olive oil is good, but grape seed is more neutral and holds up better at high temperatures.
5. Fry until the legumes have thawed and browned slightly
6. Drain the pasta and mix with sauce (don't make it too runny - the oil from the eggplant will be enough)
7. Mix the legumes and eggplant with the pasta
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