Filter
Reset
Sort ByRelevance
Knmennenga
Pasta with eggplants
Pasta without meat with aubergines, pine nuts, ricotta and pasta sauce with basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergine into cubes of 1 cm. Sprinkle the aubergine generously with salt and let stand in a colander for 30 minutes.
-
Roast the pine nuts for 3 minutes in a frying pan without butter or oil.
-
Push the moisture out of the aubergine. Heat oil in a large frying pan and fry the aubergine golden brown in about 5 minutes. Drain on kitchen paper.
-
Slice garlic. Heat the rest of the oil and fry the garlic for 2 minutes. Add the pasta sauce.
-
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and mix in the sauce.
-
Spread over plates and scoop the aubergine, pine nuts and ricotta. Pick leaves of basil, tear into pieces and sprinkle over them.
Blogs that might be interesting
-
35 minMain dishMacaroni, penne rigate, olive oil, baking flour, Broccoli, walnuts, hazelnuts, Brie,cauliflower broccoli dish with brie
-
15 minMain dishbeef rinse, flour, olive oil, peanut oil, curry powder, garlic, onion, Red pepper, coconut milk, lemon juice, rice, frozen pea, fresh coriander,beef stew with coriander and coconut
-
30 minMain dishfennel, garlic, cod fillet, curl parsley4, olive oil,packages of cod and parsley
-
135 minMain dishbeef rib, olive oil, onions, full red wine, garlic, Red Pesto, bay leaves, rosemary, celery, beef broth tablet,red beef stew
Nutrition
665Calories
Sodium26% DV635mg
Fat54% DV35g
Protein38% DV19g
Carbs22% DV66g
Fiber20% DV5g
Loved it