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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
- u.s.
- metric
ingredients:
- 16 ounces cooked buckwheat noodles
- (soba)
- 7 ounces eggplants
- 7 ounces canned tomatoes
- 2 ounces shredded Mozzarella cheese
- 1 tablespoon lespoon olive oil
step 1:
Wash the eggplants. Slice into about 1/2 in. wide pieces.
step 2:
Heat the olive oil in a frying pan. Sear the eggplant pieces for three minutes.
step 3:
Add the canned tomatoes, shredded Mozzarella cheese and buckwheat noodles. Mix them.
comment:
Buckwheat noodles (soba) change to a delicious Italian taste in this recipe. Cheese and tomatoes suit buckwheat noodles (soba) very well.
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