Eggplant and Ground Meat Butter-Ponzu Flavored Pasta

Eggplant and Ground Meat Butter-Ponzu Flavored Pasta

The butter and ponzu sauce gives a rich flavor, yet it also has a light aftertaste ✿
The cheese helps the sauce stick to the pasta.

Ingredients: 2 servings

Spaghetti noodles
200 g
Ground meat (mixed beef and pork)
100 g
Eggplants (long slim type)
1 clove
Powdered cheese
2 tablespoons or more
3 tablespoons
1 tablespoon
1/2 teaspoon
Vegetable oil
as needed


1. In a pot, bring the water to a boil. Add some salt (not listed) and cook the pasta. Cut the eggplant into 5 mm thick quarter rounds. Mince the garlic.
2. In a skillet over medium heat, heat the vegetable oil, and sauté the garlic. Once the garlic is fragrant, add the ground meat and continue cooking until brown.
3. Add the eggplant and sauté another 4-5 minutes until almost cooked through.
4. Pour in the ponzu and sugar, when they are distributed evenly, add the butter and sprinkle the parmesan cheese.
5. Add the freshly cooked pasta, stir briefly and turn off the heat.
6. Transfer to a serving dish. Top it with more parmesan cheese if desired.

Story Behind this Recipe

I came up with a simple pasta recipe that you can make easily in no time, and has a light taste all the way to when you finish eating. It's especially nice for a hot summer day .