buckwheat noodles with eggplant & cheese tomato sauce
- Serves: 2
- Calories: 505 kcal
- Total Time: 25 m
- Prep: 20 m
- Cook: 5 m
- Japanese: Nasu to chīzu tomatosōsu soba
- 450 g cooked buckwheat noodles (soba)
- 200 g eggplants
- 190 g canned tomatoes
- 60 g shredded Mozzarella cheese
- 1 tablespoon lespoon olive oil
Wash the eggplants. Slice into about 1 cm. wide pieces.
Heat the olive oil in a frying pan. Sear the eggplant pieces for three minutes.
Add the canned tomatoes, shredded Mozzarella cheese and buckwheat noodles. Mix them.
Buckwheat noodles (soba) change to a delicious Italian taste in this recipe. Cheese and tomatoes suit buckwheat noodles (soba) very well.
Japanese foods recipes
Int'l. recipes with a Japanese twist