Ingredients for 2 servings:
- half a package of Mill & Folks millet spaghetti pasta
- 200 g almond yoghurt
- a pinch of black salt to taste
- a pinch of turmeric (really just a pinch!)
- a few drops of lemon juice
- knife tip of konjac flour
- half a package of fresh green parsley
- 1 small piece of eggplant (cleaned 135 g)
- smoked paprika + liquid smoke aroma
- 5 g of coconut amino sauce
- Himalayan salt, black pepper to taste
Preparation:
Mix the yoghurt with black salt, turmeric and lemon juice, this will be the sauce. If we want a perfect result, we can also blend it. Let it stand while we prepare the other ingredients, it needs time to get a little creamy from the konjac flour. Cut the ends off the eggplant, remove the seeds, peel and slice it into thin slices, then cut it into cubes (this replaces the ham). Add salt, drizzle with a little lemon juice and let it stand until it releases its juice. Mix the amino sauce, smoked paprika, smoke aroma, salt (just be careful, the coconut amino is quite salty), and pepper, stir in the drained eggplant and bake in a preheated oven at 220 degrees for 10-15 minutes with air stirring. Cook the pasta and rinse it under running water. Mix the chopped parsley into the already thickened sauce, roll it with the pasta and sprinkle with the roasted eggplant. Let's heat it.
Tip 1.: You can also sprinkle brewer's yeast flakes on the pasta (this can replace parmesan).
