Eggplant and Ground Meat Butter-Ponzu Flavored Pasta

1. 1

   In a pot, bring the water to a boil.

2. 2

   Add some salt (not listed) and cook the pasta.

3. 3

   Cut the eggplant into 5 mm thick quarter rounds.

4. 4

   Mince the garlic.

5. 5

   In a skillet over medium heat, heat the vegetable oil, and saute the garlic.

6. 6

   Once the garlic is fragrant, add the ground meat and continue cooking until brown.

7. 7

   Add the eggplant and saute another 4-5 minutes until almost cooked through.

8. 8

   Pour in the ponzu and sugar, when they are distributed evenly, add the butter and sprinkle the parmesan cheese.

9. 9

   Add the freshly cooked pasta, stir briefly and turn off the heat.

10. 10

    Transfer to a serving dish.

11. 11

    Top it with more parmesan cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.