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Gordon
Pasta with eggplant
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: eggplants (in slices), oil, tomato cubes (400 g), red pepper (in thin rings), pasta (trottole (pack a 500 g)), ricotta (fresh cheese and 250 g).
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Ingredients
Directions
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Sprinkle the aubergine slices with salt and drain in a colander.
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Let stand for 15 minutes.
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Dab dry with kitchen paper.
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Heat 3 tbsp oil in a frying pan and fry the aubergine in 5 min.
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Until golden brown.
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Spoon the tomatoes and pepper and let it simmer for 10 minutes.
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Season with salt.
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Meanwhile, cook the pasta al dente according to the instructions on the package.
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Stir the rest of the oil through the ricotta and season with salt and pepper.
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Stir in the pasta with the aubergine sauce.
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Divide into 4 plates.
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Spoon 1 el ricotta on each plate..
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Nutrition
535Calories
Sodium26% DV630mg
Fat35% DV23g
Protein40% DV20g
Carbs21% DV64g
Fiber8% DV2g
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