Eggplant Pasta (Edition of Despair)

20260801, #BreakfastDiary 1797, 28°C/cloudy Ordered eggplant from Farm Nevertheless @farm_nevertheless. Made pasta with the milky, white-skinned Japanese White variety - only for it to disappear under the soy sauce 🥲 About 650kcal, Eggplant Pasta (Edition of Despair).

1/2 serving spaghetti, 1 eggplant, 7 cloves garlic, a pinch of crushed red pepper, a little chopped scallion and grana padano, (sauce) 1T soy sauce, 1T tuna extract

1. Wash the eggplant, pat dry, and cut into rough chunks. Toss in a mixing bowl with salt and let sit about 10 minutes until the moisture releases. 2. Slice the garlic thin with a mandoline and finely chop the scallion. 3. Boil the spaghetti in water with 1t salt. 4. Heat olive oil in a pan, sauté the garlic, then add the crushed red pepper and eggplant. Add 1T soy sauce and 1T tuna extract and stir-fry. 5. Add the spaghetti from step 3 to step 4, stir-fry, turn off the heat, mantecare it together, then plate and top with the prepared scallion, olive oil, and grana padano.