Carrot noodles with tomato and eggplant sauce
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Experimenting in the kitchen is really fun! It's great to try out different combinations. We took carrots, aubergines and tomatoes and turned them into a delicious dish. These spiral noodles are sure to have you wrapped around their finger!
Ingredients for
For the sauce
130
g
red onions
2
garlic cloves
1
Tablespoon(s)
olive oil
100
g
egg plants
1
Teaspoon(s)
oregano
40
g
tomato paste
140
g
tomatoes
20
g
dried tomatoes
1
Teaspoon(s)
rice syrup
1
Tablespoon(s)
almond puree, white
2
Tablespoon(s)
water
3
Stem(s)
basil
salt, pepper, chili
For the pasta
6
carrots, thick
2
Tablespoon(s)
olive oil
Preparation
Cook the sauce
1
Peel the onion and cut into small cubes. Wash the aubergine, cut off the stalk and also cut into small cubes.
2
Heat the olive oil in the pan and fry both in it for 3 minutes on a medium heat.
3
Peel the garlic, chop finely and add.
4
Add the tomato paste and syrup and season with salt and pepper.
5
Puree the fresh and dried tomatoes, almond paste and water, add to the pan and bring to the boil once briefly until the sauce has thickened.
6
Rinse the basil, cut into fine strips and fold into the sauce. Keep a small amount for decoration.
Prepare the noodles
1
Cut the carrots into spirals with the fine blade of the spiral slicer.
2
Heat some olive oil in a frying pan and stir-fry the carrot noodles over a medium heat for 5 minutes.
3
Arrange the carrot noodles on a plate, pour the finished sauce over them and garnish with the remaining basil.
Ingredients for
For the sauce
130
g
red onions
2
garlic cloves
1
Tablespoon(s)
olive oil
100
g
egg plants
1
Teaspoon(s)
oregano
40
g
tomato paste
140
g
tomatoes
20
g
dried tomatoes
1
Teaspoon(s)
rice syrup
1
Tablespoon(s)
almond puree, white
2
Tablespoon(s)
water
3
Stem(s)
basil
salt, pepper, chili
For the pasta
6
carrots, thick
2
Tablespoon(s)
olive oil
