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545 kcal
20 min.
Recipe for Pasta with tuna and eggplant in yogurt sauce
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Unlock Fitatu PremiumNaN g
545 kcal
1 kcal
544.6
42.5g
15.1g
54.0g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Aubergine100 g
- Red lentil pasta75 g
- Tuna, canned in brine, drained2× tablespoon (60 g)
- Natural yoghurt5× teaspoon (60 g)
- Eggs chicken yolk1× piece (20 g)
- Water2× tablespoon (20 ml)
- Parsley, fresh2× tablespoon (12 g)
- Smoked Paprika10× pinch (10 g)
- Olive oil1× teaspoon (5 g)
- Salt2× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Pasta with tuna and eggplant in yogurt sauce
1. Boil water for the pasta and cook it according to the package instructions.
2. Dice the eggplant into small cubes. Chop the parsley.
3. Heat the olive oil over medium heat and sauté the eggplant for about 5 minutes until it softens.
4. Prepare the sauce. Mix the yogurt thoroughly with the egg yolk, spices, and some pasta water.
5. Drain the pasta, put it back in the pot, add the eggplant, tuna, and sauce. Cook over low heat until the sauce combines with the pasta, about 2 minutes.
6. Transfer to a bowl and garnish with parsley.
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