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
-
20 minLunchmayonnaise, chili sauce, Taco sauce, afbak baguette, onion, flour, sunflower oil, chipolata sausage, lettuce,fresh dog
-
75 minMain dishdeer steak, onion, winter carrot, garlic, unsalted butter, fresh thyme, Gingerbread, wild-fond, solid red wine, parsnip,deer steaks with game sauce and parsnip puree
-
30 minLunchgreen bean, tuna on oil, tuna natural, cucumber, green olive, corn grain, lettuce, tomato, olive oil, lemon, baguette, White bread, olive oil, garlic,tuna salad with garlic croutons
-
15 minMain dishasparagus, carrots with foliage, fresh spinach tagliatelle, butter, sun-dried tomato, parsley, grana padano cheese, olive oil,asparagus tagliatelle tricolore
Nutrition
665Calories
Sodium30% DV720mg
Fat45% DV29g
Protein44% DV22g
Carbs25% DV75g
Fiber32% DV8g
Loved it