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Organic spelt fusilli sautéed with eggplant and artichoke

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Organic spelt fusilli sautéed with eggplant and artichoke

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
 
 

Ingredients

    • 1 large or two small eggplants
    • 1 artichoke
    • 1 lemon
    • 1 red onion
    • 3 tablespoons olive oil
    • Sea salt
    • 360 g of organic spelt fusilli (or similar)
    • 3 tablespoons chopped chives
    • 200 ml of soya cream for cooking
    • 2 tablespoons soy sauce or tamari

Method

  1. Cut off the stems and the base of the eggplant. Cut in half and then cut into long, thin strips. Sprinkle with salt and leave to drain in a colander while preparing the rest of your ingredients.
  2. Remove the tough outer leaves and stem from the artichoke. Cut in half, remove the heart and cut in very thin slices. Add to a bowl of lemon water.
  3. Peel the onion and cut into thin crescents. Reserve.
  4. Rinse the eggplant with water and dry. Reserve.
  5. Boil the pasta, following the cooking instructions on the package.
  6. Heat the oil in large frying pan or wok and saute the onion with a pinch of salt for two minutes. Add the aubergines and artichokes. Continue sauteeing, turning them from time to time for about 8 minutes. When the pasta is ready, drain and add to the pan. Add the chopped chives, soy cream and soy sauce. Stir for one more minute.
  7. Serve immediately.

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