Eggplant dish with pomodori

Name: eggplant dish with pomodori
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 business suit gnocchi di patate 500 g; 2 aubergines; 1 toe garlic; 4 tablespoons olive oil; 1 teaspoon rosemary roughly broken (jar a 15 g); 1 little pot pomodori al forno capperi (190 g); 1 package goat cheese Bettine Blanc (124 g); 150 g Spinach bag a 300 g; 3 tablespoons salad dressing balsamic bottle a 270 ml

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: gnocchi di patate (500 g), aubergines, garlic, olive oil, rosemary (coarsely broken (pot a 15 g)), pomodori (al forno capperi (190 g)), goat cheese (Bettine Blanc ( 124 g)), spinach (bag a 300 g) and salad dressing balsamic (bottle a 270 ml).

Ingredients

Kitchen Stuff

oven dish

Directions

Preheat the oven to 180 ° C.
Bring the water to a boil in a large pan, add a pinch of salt.
Gnocchi cook for a few minutes until they come to the surface.
Drain in the colander and rinse with cold water.
Cut aubergines into cubes.
Garlic peel and finely chop.
Heat olive oil in frying pan and coat aubergine with garlic.
Sprinkle rosemary over it.
Meanwhile, let pomodori drain and create aubergines.
Gnocchi with pomodori eggplant mixture in a baking dish.
Stir-fry cheese over the top and bake the oven in a browned oven for 15 minutes.
Mix and serve spinach and dressing in bowl..