Eggplant Vermicelli
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 4 ounces vermicelli
- 1 teaspoon olive oil
- 1 cup peeled cubed eggplant
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon dried crushed red pepper flakes
- 1 small zucchini, thinly sliced
- 1/4 lb fresh mushrooms, sliced
- 2 large tomatoes, chopped
- 1 tablespoon grated parmesan cheese, plus
- 2 teaspoons grated parmesan cheese
Recipe
- 1 cook vermicelli according to package directions; drain and set aside.
- 2 coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
- 3 add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
- 4 add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
- 5 combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
- 6 sprinkle parmesan cheese over the top.
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