Filter
Reset
Sort ByRelevance
GRAMZ
Tagliatelle with aubergine sauce
Simple Italian tagliatelle with aubergines and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines into slices of 1 cm and cut them into small dice.
-
Put them in a colander and sprinkle them with salt. Spoon well and leave it for half an hour. Rinse the blocks and dry them in a clean cloth.
-
Bring a large pot of water with salt to the boil.
-
Heat the oil in a frying pan and fry the eggplant cubes light brown.
-
Add the onion and the garlic and fry for a few more minutes.
-
Add the tomato puree and cubes and bring to the boil. Let the sauce simmer uncovered for about 10 minutes. Season with salt and pepper.
-
Meanwhile, cook the tagliatelle al dente and drain. Scoop the tagliatelle through the sauce and serve with grated cheese.
-
25 minMain dishmie, shii-takes, mushrooms, snow peas, stir-fry oil, garlic, bean sprouts, salted cashew nuts,noodles with mushrooms and cashew nuts
-
60 minMain dishold white bread, garlic, lemons, Eggs, shawarma spices, minced lamb, salt and pepper, cornstarch, rice, oil, honey, poultry feast, fresh parsley,small meatballs with rice
-
30 minMain dishWhite rice, peanut oil, cool fresh broccoli, fresh ginger, fresh snow peas, soy sauce, unsalted cashew nuts, wheat flour, medium sized egg, chicken filet cheese,soy cashew chicken skewers with green stir-fry and rice
-
20 minMain dishmie, onion, paprika mix, sunflower oil, Chinese sweet-sour sauce, fruits de mer, ketjapmarinade,noodles with chinese seafood sauce
Nutrition
590Calories
Sodium0% DV0g
Fat28% DV18g
Protein36% DV18g
Carbs28% DV84g
Fiber0% DV0g
Loved it