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
-
30 minMain dishcrumbly potato, fresh white asparagus, sauce for asparagus, unsalted butter, steak, fresh parsley, fresh basil,asparagus with green herb sauce
-
20 minMain dishmedium sized egg, fresh green beans, artichoke heart in tin, old cheese, Red onion, ham cubes, arugula, mayonnaise, creme fraiche, dijon mustard,meal salad with old cheese
-
15 minMain dishcreme fraiche, arugula, frozen sugarsnaps, fresh tagliatelle, vegetarian bratwurst, traditional olive oil,fresh pasta with sugarsnaps and vega sausage
-
17 minMain dishmedium sized egg, stir fry sauce sweet and sour, turkey fillet, Chinese wok vegetable coal and sugarsnaps, chicken broth tablet, water, peanut oil, thick noodles,asian sweet and sour noodle soup
Nutrition
665Calories
Sodium30% DV720mg
Fat45% DV29g
Protein44% DV22g
Carbs25% DV75g
Fiber32% DV8g
Loved it