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Knmennenga
Pasta with eggplants
Pasta without meat with aubergines, pine nuts, ricotta and pasta sauce with basil.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 cm. Sprinkle the aubergine generously with salt and let stand in a colander for 30 minutes.
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Roast the pine nuts for 3 minutes in a frying pan without butter or oil.
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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.
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Slice garlic. Heat the rest of the oil and fry the garlic for 2 minutes. Add the pasta sauce.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and mix in the sauce.
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Spread over plates and scoop the aubergine, pine nuts and ricotta. Pick leaves of basil, tear into pieces and sprinkle over them.
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Nutrition
665Calories
Sodium26% DV635mg
Fat54% DV35g
Protein38% DV19g
Carbs22% DV66g
Fiber20% DV5g
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