If you're craving egg noodles but want something less filling (and just as easy to pull together), try this eggplant "noodle" recipe from FitSugar reader Sprint2theTable, posted in our Healthy Recipe group, which substitutes noodles made from tofu instead.
My mom recently told me about Shirataki Noodles — apparently it is just tofu pressed into noodles. It's gluten-free, vegan, low-cal, and — most importantly — a quick fix.
To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette. Then tossed it all with an heirloom tomato (because I didn't get enough at the tomato festival) and more Purple Haze goat cheese.
Perfect light dinner for a Summer day!!!
Read on for the full recipe.
1 medium eggplant, sliced Makes 2 servings (or 4 sides).
1/2 red onion, sliced
5 cloves garlic
1T marsala wine
1/2 tsp white wine vinegar
1 tsp herbes de provence
1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
1 package Shirataki noodles (or 2 servings of pasta)
S+P, to taste
1 medium eggplant, sliced
Makes 2 servings (or 4 sides).
Share your own recipes in our Healthy Recipe group and we might feature it on the homepage!