Aubergine with Marrow Noodles [Gluten free, Grains free, Low Carb, Sugar Free, Vegetarian]
Recently, I have come to appreciate noodles made from veggies, more than I used to in the past. I tried a different cooking method by trial and error and I’m truly glad that I did, as this is mostly the way that I will cook them henceforth. 🙂
Tired of soggy veggie noodles, al dente, microwaved or steamed, which off ends up soggy, this worked well for the purposes of enjoying them without liquid on the base of my pasta bowl. This method allowed for extra flavours to permeate the marrow noodles beautifully! Delightfully low carb, combined with the aubergine cooked in a traditional chutney (saucy tomato and onion mix), different from the usual curry that I enjoy, a double whammy in low carb veggies, that is also very filling. I did add green chilli and curry leaves, for the extra Indian must-haves flavour present in most of our foods. 🙂
I made the marrow noodles using large marrows put through a Spyra Gyra spiralizer – the latter being one of my first buys when I embarked on my lifestyle change journey. While the hand held spiralisers and veggie workers work similarly, I seem to gravitate to the rotary version, as they deliver thicker cuts in veggie noodles. For convenience, most veggie sections in chain supermarkets sell ready spiralised veggies.
The recipe that follows is a simple one, with what I think is a novel way in cooking veggie noodles – I may be wrong though, as I haven’t researched if this has been done before. If it has, then, more par for the cause 🙂
1 medium aubergine (preferably firm and young, with a shiny skin, chopped)
1 tblsp ghee or extra virgin olive oil
1 small onion finely chopped
1 medium / large tomato, grated or finely diced
2 cloves fresh garlic, chopped or pressed
Himalayan salt to taste
Optional: 1 green chilli, slivered
A sprinkling of chilli powder if preferred. You may dust with garam masala at the end of the cooking process, for a rounded “Indian” flavour.
150-200g marrow noodles
- Heat the cooking fat of choice into a non-stick, medium sized pot on medium-high stove top heat.
- Add in the sliced onions, (curry leaves and green chilli if using) and cook until the onions are translucent.
- Now add in the garlic and the aubergine pieces, reduce the heat and cover the pot.
- After about 5-8 minutes, spoon the aubergine to incorporate the onion mix and add in the tomato.
- Sprinkle the chilli powder over, if using, and add the salt to taste. Stir the brinjal well.
- Now add the marrow noodles over the cooking brinjal, evenly and cover the pot with its lid.
- After about 4-6 minutes, remove the lid of the pot and check that the noodles are done.
- Using a pasta spoon, spoon off the noodles into a pasta bowl or plate, add salt and other seasoning if necessary, then add the cooked brinjal over the marrow noodles. Sprinkle lightly with garam masala if desired.
- Note that this method may also be used for minced beef, lamb or chicken, as preferred.
- Eat immediately.