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
-
15 minMain dishsalmon fillet, olive oil, black (ceylon) tea, smoke moth,self-smoked salmon fillet -
45 minMain dishchicken bolts, nutmeg, butter,baked chicken -
90 minMain dishfresh ginger, garlic, liquid honey, soy sauce, fresh salmon fillet,warm smoked salmon in honey-soy marinade -
30 minMain dishshallot, garlic, flat leaf parsley, dried oregano, pepperocino oil, Red wine vinegar, steak, smoked paprika, mild olive oil, self-raising flour, extra mild yogurt, salt, Red pepper, tomato, radish,grilled steak skewer with flat bread and chimichurri
Nutrition
775Calories
Sodium23% DV540mg
Fat57% DV37g
Protein40% DV20g
Carbs29% DV87g
Fiber32% DV8g
Loved it