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Receta Cheesy Eggplant Pasta Sauce
by Global Cookbook

Cheesy Eggplant Pasta Sauce
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Ingredientes

  • 2 Tbsp. dry sherry
  • 1 x japanese eggplant cut into, small cubes
  • 6 x mushrooms, sliced
  • 2 x cloves garlic, chopped
  • 1/4 x red pepper in 1/2 inch or possibly
  • 1 x cm cubes
  • 1/2 tsp red pepper flakes, (to, taste)
  • 1/2 c. fatfree cottage cheese
  • 1/4 c. fresh basil leaves, minced
  • 2 Tbsp. nutritional yeast, (probably, optional)

Direcciones

  1. Soak the eggplant cubes in water for 5 min, drain and rinse off. Heat up the sherry and add in eggplant and mushrooms, cover, and cook on low til done
  2. (took about 10 min, and there was quite a bit of liquid from the mushrooms). Add in garlic a few min into this (whenever it's minced up :-)
  3. When eggplant is almost done, add in red pepper cubes and cook a few more min. Then, add in the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more min. Add in nut. yeast. I ate this on fresh linguine.
  4. The interesting effect which happened was which the sauce developed "threads"
  5. as if it had grated, melted real cheese (if you know what I mean). This happened before I added the nut. yeast (I added the nut. yeast to make it cheesier to take advantage of its texture).
  6. Any idea what combined to make this happen Could it be the cottage cheese
  7. (brand was Hood, and it was my first time adding which to a stovetop sauce) or possibly the sherry (usually I sauteejust in water or possibly stock) Try this if you want to feel like you're eating pasta sauce w/cheese! I do not like which texture much myself, unfortunately.... but it was very realistic, complete to sticking to the fork as I ate! If you try it let me know how it comes out. I still have the same ingredients on hand so I may try some more experiments with this combination, esp. since I do like cheesy lasagna....