Filter
Reset
Sort ByRelevance
Baby Alice
Tagliatelle with tomato sauce, fried eggplant and feta
Pasta with crunchy eggplant, pasta sauce with vegetables, feta and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the pasta according to the instructions on the package. Drain and pour in the vegetable sauce. Heat 3 min.
-
Meanwhile cut the aubergine into cubes of 1 cm. Put in a bowl and scoop with the flour and a pinch of salt.
-
Heat the oil in a stirring stir fry the aubergine on medium to high heat in 5-7 min. Golden brown and crispy.
-
Remove from the woks late on kitchen paper.
-
Meanwhile, crush the feta and tear the basil leaves into pieces.
-
Divide the pasta over the plates. Divide the aubergine, feta and basil. Serve immediately.
Blogs that might be interesting
-
15 minMain dishtap water, pearl couscous, tomato paste, fresh snow peas, zucchini, sundried tomatoes in pot, fresh fresh mint, Red wine vinegar, green olives with garlic, (olive oil, white cheese cubes with sundried tomatoes,pearl couscous with zucchini -
20 minMain dishtagliatelle, baking flour, fresh cream, Parmigiano Reggiano flakes, dried nutmeg,snow-white pasta -
55 minMain dishdough for savory pie, Red peppers, garlic, olive oil, jumbo shrimp, Eggs, whipped cream,shrimp quiche -
55 minMain dishanchovy fillets in canned oil, garlic, fresh fresh mint, peanut oil, lamb chop, fresh thyme, liquid honey, natural vinegar, dried chili rings, peeled carrots,lamb chops with honey and roasted roots
Nutrition
665Calories
Sodium30% DV720mg
Fat45% DV29g
Protein44% DV22g
Carbs25% DV75g
Fiber32% DV8g
Loved it