Springtime Spaghetti Bowls
- 1 Eggplant (sliced)
- olive oil
- 2 carrots (cut into batons)
- 14 ounces gluten-free Spaghetti
- ¼ cup lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon freshly ground peppers
- 1.333 cups Feta (sliced)
- 1 Cucumber (cut into chunks)
- To serve
- parmesan basket
- To garnish
Brush both sides of the aubergine slices with olive oil.
Heat a frying pan and cook the aubergines on both sides until golden and tender. Remove from the pan and cut into small pieces.
Add a little more oil to the pan and cook the carrots until just tender.
Cook the spaghetti according to the packet directions. Drain well and toss with the lemon juice, extra virgin olive oil and pepper.
Add the aubergines, carrots, feta cheese and cucumber and stir to combine.
Divide between the parmesan baskets and garnish with basil.