Simple Way to Prepare Ultimate Eggplant and Ground Meat Butter-Ponzu Flavored Pasta
Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to make a special dish, Steps to Prepare Award-winning Eggplant and Ground Meat Butter-Ponzu Flavored Pasta. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant and Ground Meat Butter-Ponzu Flavored Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Ground Meat Butter-Ponzu Flavored Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant and Ground Meat Butter-Ponzu Flavored Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Eggplant and Ground Meat Butter-Ponzu Flavored Pasta using 9 ingredients and 6 steps. Here is how you cook that.
I came up with a simple pasta recipe that you can make easily in no time, and has a light taste all the way to when you finish eating. It's especially nice for a hot summer day .
You can substitute one long and thin eggplant with 2 regular-sized Asian eggplants. Recipe by caramel-cookie
Ingredients and spices that need to be Make ready to make Eggplant and Ground Meat Butter-Ponzu Flavored Pasta:
- 200 grams Spaghetti noodles
- 100 grams Ground meat (mixed beef and pork)
- 1 Eggplants (long slim type)
- 1 clove Garlic
- 2 tbsp or more Powdered cheese
- 3 tbsp Ponzu
- 1 tbsp Butter
- 1/2 tsp Sugar
- 1 Vegetable oil
Steps to make Eggplant and Ground Meat Butter-Ponzu Flavored Pasta
- In a pot, bring the water to a boil. Add some salt (not listed) and cook the pasta. Cut the eggplant into 5 mm thick quarter rounds. Mince the garlic.
- In a skillet over medium heat, heat the vegetable oil, and sauté the garlic. Once the garlic is fragrant, add the ground meat and continue cooking until brown.
- Add the eggplant and sauté another 4-5 minutes until almost cooked through.
- Pour in the ponzu and sugar, when they are distributed evenly, add the butter and sprinkle the parmesan cheese.
- Add the freshly cooked pasta, stir briefly and turn off the heat.
- Transfer to a serving dish. Top it with more parmesan cheese if desired.
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