Filter
Reset
Sort ByRelevance
Aldana
Spaghetti with eggplant and pesto
Spaghetti with green pesto, eggplant and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti according to the instructions on the package. Clean the aubergines and cut into small pieces. Slice the onion.
-
Heat the oil in a large frying pan (or wok) and fry the onion and aubergine 6 min., Scoop regularly.
-
Meanwhile roast the pine nuts over medium heat in a dry frying pan until lightly browned. Let cool on a plate.
-
Mix the spaghetti with the aubergine onion mixture and the pesto. Warm for another 2 minutes. Sprinkle the pine nuts over it.
-
Season with pepper and salt. Divide the spaghetti over the plates.
Blogs that might be interesting
-
70 minMain dishfresh pumpkin, ham, dark brown sugar, hot peppersauce, tomato ketchup, traditional olive oil, salt, unroasted pecans, dough for savory pie, medium sized egg, fresh cream,pumpkin pie with pecans -
15 minMain dishpeanut oil, The Cecco gnocchi, garlic, green pepper, frozen raw peeled pink shrimps, dried oregano, tomato cubes, sundried tomato tapenade,gnocchi with mediterranean pepper tomato stew -
15 minMain dishMihoen, steak, traditional olive oil, fresh ginger, asparagus broccoli, Chinese wok vegetable bean sprouts red pepper, hoisin sauce, sesame oil,stir-fry of asparagus broccoli, noodles and steak -
30 minMain disholive oil, date, allspice, paprika powder spicy, cinnamon, orange grater, White rice, chicken bouillon, white almonds, pistachios, flat leaf parsley, black pepper,date pill
Nutrition
775Calories
Sodium23% DV540mg
Fat57% DV37g
Protein40% DV20g
Carbs29% DV87g
Fiber32% DV8g
Loved it