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Baby Alice
Tagliatelle with tomato sauce, fried eggplant and feta
Pasta with crunchy eggplant, pasta sauce with vegetables, feta and basil.
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Ingredients
Directions
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Prepare the pasta according to the instructions on the package. Drain and pour in the vegetable sauce. Heat 3 min.
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Meanwhile cut the aubergine into cubes of 1 cm. Put in a bowl and scoop with the flour and a pinch of salt.
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Heat the oil in a stirring stir fry the aubergine on medium to high heat in 5-7 min. Golden brown and crispy.
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Remove from the woks late on kitchen paper.
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Meanwhile, crush the feta and tear the basil leaves into pieces.
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Divide the pasta over the plates. Divide the aubergine, feta and basil. Serve immediately.
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Nutrition
665Calories
Sodium30% DV720mg
Fat45% DV29g
Protein44% DV22g
Carbs25% DV75g
Fiber32% DV8g
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