Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta

Name: Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 80 grams Pasta; 50 grams Ground pork meat (mixed also fine); 1 Eggplant (slim Japanese type); 1 clove Garlic; 2 tbsp Ketchup (I use Del Monte brand); 1 tbsp Japanese Worcestershire-style sauce; 1/2 tsp Soup stock granules; 1 Salt; 1 Black pepper; 1 Parmesan cheese

cookpad.japan @cookpad_jp

When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!

566 calories per one serving.

Since you the ground meat produces fat, I don't use any additional oils to cook.
If using cubed soup stock, use a knife to crush 1/4 of a cube.
This flavoring is good for about 80g of pasta. If you make more pasta than that, the flavor weakens. For 1 serving. Recipe by Nanaiku

When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!

566 calories per one serving.

cookpad.japan @cookpad_jp

When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!

566 calories per one serving.

When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!

566 calories per one serving.

Saved

Ingredients

1 serving

80 gramsPasta
50 gramsGround pork meat (mixed also fine)
1Eggplant (slim Japanese type)
1 cloveGarlic
2 tbspKetchup (I use Del Monte brand)
1 tbspJapanese Worcestershire-style sauce
1/2 tspSoup stock granules
1Salt
1Black pepper
1Parmesan cheese

Saved

Steps

1

Begin boiling the pasta. Mince the garlic. Remove the blossom end from the eggplant, wash, and cut into bite-sized pieces.
2

Warm up a frying pan, add the ground meat and cook. Once it changes color, add the garlic. Once aromatic, add the eggplant.
3

Mix everything together while continuing to cook. Once the eggplant is tender, mix in the salt and pepper. Add the ketchup, Worcestershire-style sauce, and soup stock in that order, and combine.
4

Add the boiled pasta, mix everything together, then transfer to a serving plate and it's complete. Sprinkle with Parmesan cheese before serving.
5

The flavor may slightly vary depending on the brand of ketchup you use. I use Del Monte, with 1.5 mm of pasta.
6

If you're using an old frying pan, the fat may not evenly coat the surface. In that case, add a little oil while cooking.