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 minMain dishcouscous, onion, tasty tomatoes, roasted peppers, sunflower oil, cheese schnitzel, arugula lettuce melange, garlic sauce,paprika couscous with cheese schnitzels -
30 minMain dishcrumbly potato, oil, minced meat, curry powder, onion, winter carrot, laurel leaf, fresh celery leaves, cheese,gratinated carrot dish with curry beef -
45 minMain dishsticking potatoes, butter, garlic, full red wine, meat fond, thyme, cold butter, chicory, ribeyes, oil, shallots,ribeye with red wine sauce, baked potatoes and chicory -
140 minMain dishhare chops, orange, garlic, paprika, liquid, olive oil,pork in honey-orange marinade
Nutrition
665Calories
Sodium30% DV720mg
Fat45% DV29g
Protein44% DV22g
Carbs25% DV75g
Fiber32% DV8g
Loved it