Excerpted from Secrets of Skinny Cooking by Victoria Dwek and Shani Taub C.D.C.,C.N.
Copyright 2017, Artscroll Shaar Press
From Victoria: This dish is for those who need their hearty pasta dish. There’s half a serving of pasta in each portion; eggplant stands in for the rest. It’s become one of my family’s all-time favorite pasta dishes, high cal or low cal. (Who needs penne alla vodka anymore? I’d rather have this!)
2 oz fettuccine or any wide, flat pasta (such as pappardelle)
1 eggplant, peeled, sliced thinly lengthwise
salt, for sprinkling
1-2 Tbsp Parmesan shavings, for serving
Red Pepper Sauce
1 red onion, diced
1 garlic clove, crushed
salt, for sprinkling
1 Tbsp tomato paste
1 red pepper, halved, stem and seeds removed
⅓ cup plain Greek yogurt
Preheat oven to 425ºF. Prepare pasta according to package instructions; set aside.
Cut eggplant slices into long, thin strips a little wider than your pasta. Place into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink; rinse and dry. Place pepper cut side down on a baking sheet coated with nonstick cooking spray; bake until skin blisters, about 40 minutes. Let cool; peel pepper and discard peel. Meanwhile, add eggplant slices to a baking sheet; bake for 20 minutes. Prepare the sauce: Coat a sauté pan with nonstick cooking spray; heat over low heat. Add onion and garlic; sprinkle with salt.
Cover pan; cook until onion is soft, 7 minutes. Stir in tomato paste. In a blender, combine onion mixture, red pepper, and yogurt. When ready to serve, coat the sauté pan with nonstick cooking spray; heat over low heat. Add pasta and eggplant strips to the pan. Add red pepper sauce; toss to coat. Season with salt to taste. Serve topped with a sprinkle of Parmesan shavings per serving.
Shani Says: I love when vegetables are added to stretch a dish. Since a man can have 2 breads for dinner, he can have the entire recipe for only 2 breads, 1 vegetable, and ¾ protein! It’s a huge dinner! Omit the Parmesan and enjoy it along with a piece of fish.
Yields: 2 servings Dairy ▪ Sugar-Free Calories: 241 per serving; Shani Taub Exchange: 1 Bread, ½ Protein, ½ vegetable (medium portion).
Recipe: Kosher, Dairy