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Spaghetti and Eggplant

Serves: 2

Nutritional Information (per serve)

  • Kcal: 185 kcal
  • Carbs: 9g
  • Proteins: 8.2g
  • Energy: 774 kJ
  • Sugar: 7g
  • Fat: 10.3g
  • Saturated fat (g): 3.9g
  • Sodium (mg): 148mg

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  • 250 grams Slendier Konjac Spaghetti
  • 3 Medium size tomato diced
  • ½ cup(s) Fresh Basil leaves
  • 1 Medium sized eggplant sliced
  • 2 Cloves of garlic crushed
  • 1 teaspoon(s) Cumin Powder
  • 1 teaspoon(s) Crushed dried chilli
  • 1 tablespoon(s) Olive oil
  • 1 Brown onion finely chopped


  1. Prepare Slendier Konjac Spaghetti as per instructions on the pack and set aside
  2. Heat half a tablespoon olive oil in a large non stick pan. Add eggplant and fry for 4-5 minutes or until tender and golden. Remove from heat and transfer eggplant to a large bowl
  3. Add the remaining olive oil to pan ; add garlic and onion , cook for 3-4 minutes or until soft
  4. Add spices and cook for 1 minute. Stir in the diced fresh tomato, bring sauce to the boil then simmer for 10 minutes
  5. Stir in cooked eggplant and prepared Slendier Spaghetti to pan and heat through. Add fresh basil leaves and stir gently
  6. Divide into serving bowls and top with extra basil and grated parmesan if desired
  7. Salt and Pepper if desired
  8. Parmesan cheese to garnish
  9. Basil leaves to garnish

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