Spicy vegetable spaghetti

Spicy vegetable spaghetti

Eggplant (medium size) — 1 piece
Zucchini (or zucchini, the same size as the eggplant) — 1 pc
Sweet pepper (you can take a couple of different colors for beauty) — 1 pc
Garlic — 1 tooth
Salt — 1/2 tsp
Vegetable oil — 3 tbsp.
Lemon — 1/2 pc
Soy sauce — 1 tablespoon
Olive oil — 2 tablespoons
Walnuts (quantity equal to 3-4 whole nuts) — 1 handful
Greens (parsley, cilantro, basil (optional or all together)) — 1/4 bunch
Parmesan (or any other hard cheese) — 1 tsp.
Garlic — 1 tooth
Adjika — 1/2 tsp
Dried tomatoes (or if there are sun-dried tomatoes in oil) — 1/2 tsp.
Cooking time: 30 minutes
Servings: 3

Use eggplant, zucchini, or zucchini of about the same size. Paprika can be taken in two colors for beauty. You can also take a large red onion or leek (I didn’t have it this time).
Cut vegetables into slices and then lengthwise into strips. Paprika and onions (if any) in thin rings, leeks in strips along.
Put everything in a large bowl, season with salt, sprinkle with lemon juice so that the eggplant does not darken, let stand for a couple of minutes while heating the oil in a large thick-walled frying pan.
We throw vegetables into the pan and, stirring occasionally, fry until they stop being straight and begin to bend.

If there is no large frying pan, then you can fry in portions, spreading the finished vegetables on a paper napkin, which glass is excess oil.
In principle, those who do not like spicy and spicy can stop. When the vegetables are ready, sprinkle them with herbs and squeeze out the garlic. So much for the side dish.
And for the spicy lovers we continue.
While the vegetables are fried, squeeze out the juice of half a lemon, 3-4 tablespoons of soy sauce, half a teaspoon of adjika (without tomatoes) or something spicy into a large bowl, crush walnuts, chop the herbs, squeeze the garlic.

Top up with olive oil. Add chopped dried tomatoes or you can use sun-dried tomatoes with oil (then you don’t need to add oil). Sprinkle in Parmesan.
Stir and leave until vegetables are cooked through.
If oil was added to the dressing, then the vegetables can first be turned onto paper towels, and if they were not added, then we tip the vegetables directly from the pan into a bowl with dressing and mix thoroughly with two forks (another similarity to spaghetti).

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