Creamy Eggplant and Avocado Spaghetti

Creamy Eggplant and Avocado Spaghetti

Soy sauce mixed into creamy eggplants and avocado makes for delicious!

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • The garlic chips, dried bonito flakes, green onions and olive oil added to complete this dish are not included in nutritional values.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)


160 g (5.6 oz.)

as desired

as desired

as desired


1 Tbsp

as desired


  1. Peel the eggplant and cut into 8 equal-sized wedges. Slice the avocado into wedges as well.
  2. Boil the spaghetti for the specified time (do not add salt to boil).
  3. Place the eggplants into a lidded heat-safe container and heat in a microwave (600W) for 2 minutes.
  4. Place (2) into a bowl, add in (A), the eggplant and the avocado and mix all together. Serve onto plates and sprinkle on garlic chips, dried shaved bonito flakes, green onions and olive oil if desired.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.


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