There are quite a few
differences about the health benefits of Soy, and like there are ones who
immediately connect Soy with wellness; there are also ones who see just the
cons of it. Like with everything, Soy has both pros and cons and the thing is
to try and find the balance and to take advantage of the pros but still being
aware of the cons. The most important thing is, to my opinion, is not to
completely rely on Soy. Namely don't to think that if you will eat every day
Tofu you will get sufficient amount of protein for instance. It is important to
combine the resources and to consume wisely. And anyway, if you prefer not to use Soy for
this dish, you can easily replace it with beans or with peas and so on.
We love pasta! Especially
maccheroni because it makes a real mess and making a mess is fun. But there is a nice
advantage for using butterflies pasta (Farfalle). The big advantage of
butterflies pasta is that during the cooking of the pasta, the edges become
soft but the middle stays al dente and meaty. And besides it's fun also to play
with the butterflies in the sauce.
The thing that creates a sort
of perfection in this dish is the roasted eggplant, which rests softly on top
of the pasta and keeps the butterflies from flying around the kitchen. A roasted
eggplant has a flavor inexpressible in words and in this case it connects
beautifully, flavor wise, with the soury tomatoes and texture wise with the crispiness
of the soy beans and the meatiness of the pasta. Appearance wise, a roasted
eggplant looks always tempting and yummy, let alone when he's just a short fork
stab away.
The Ingredients : (depends on who you're asking but it's for about three or four servings)
500 gram whole grain butterflies
pasta (Farfalle)
One fresh medium size eggplant
Two handfuls sprouted soy
beans - or any other sprouted legumes you like (how and why)
Three fresh tomatoes
Onion
A few cloves of garlic
A bit tomato paste (make sure
that it's just from tomatoes and free of all sorts of toxins)
Fresh oregano
A couple of fresh mint leaves
Lemon
Olive oil
Sea salt
Pepper
At first cook the pasta in
salted water just until it softens up a bit but still crispy, because we will
cook it some more later in the sauce. In the meantime sauté the onion and garlic with some olive oil in a
deep pan until they get a nice color. Chop the tomatoes and add them as well.
After a few minutes add the soy beans and let it all cook a bit and the tomatoes
to release some liquids. Of course during this time you should check constantly
the pasta, so it's not getting too soft. If the pasta is ready strain it and
let it rest a bit aside. (If it happens in an early stage of the process pour
some cold water on it to stop it from cooking some more.)
During this time, when the
tomatoes and the soy beans share experiences with the onion and garlic, heat
the oven (in grill mode) to high heat and slice the eggplant into not too thin
slices, so it would not burn easily, and not too thick, so it would cook
also from the inside. Brush one side of them with some olive oil and add some
salt and pepper. Put them in the oven, oiled side towards the grill, for about
ten minutes.
In this time add a bit of the
tomato paste with some water in the pan, stir and lower the heat. It's not supposed
to be full with sauce but still a bit liquid.
After about ten minutes take
the eggplant out of the oven, brush the other side with oil (no need for salt
and pepper again) and put it back in the oven for a few more minutes. In this
stage season what's in the pan and add some oregano leaves. Add the pasta as
well and stir for a few minutes.
When it's all ready, put the
pasta with all the good stuff on a plate, cover it with a nice slice of roasted
eggplant, ad some chopped mint and drizzle a few drops of lemon on top. Enjoy!
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