Filter
Reset
Sort ByRelevance
LCOSTANZ
Wholegrain spaghetti with eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a frying pan and gently fry the onion and garlic.
-
Cut the aubergines into cubes and scoop the cubes through them and fry them for four minutes until they start to color.
-
Cut the tomatoes into pieces and halve the olives.
-
Add the tomato pieces, olives, capers and a tablespoon of oregano and simmer for a quarter of an hour or so until it becomes a nice sauce.
-
In the meantime, whisk the whole-wheat spaghetti in a pan with plenty of water and salt in twelve minutes.
-
After ten minutes simmering the sauce, add a ladle of the pasta cooking liquid to the sauce and stir well.
-
Drain the pasta and spread over the pasta plates.
-
Spoon the aubergine sauce on it.
-
Spoon a large spoonful of Greek yogurt in the middle and garnish with Parmesan cheese and oregano leaves.
-
15 minMain dishherring, sour cream, mayonnaise, mustard, bread, cucumber, capers, radish,Danish herring salad
-
20 minMain dishWhite rice, radish, fresh coriander, vinegar, sugar, tap water, garlic, (peanut) oil, vegetarian schnitzel, Chinese wok vegetable sugarsnaps, 5-herb powder,asian stir fry with vegaschnitzel and radish
-
15 minMain dishtomato cubes, fish stock cubes, Macaroni, green beans, oil, chorizo sausage, fruits de mer,meal fish soup with broad beans and macaroni
-
30 minMain dishchilled lemongrass lemongrass, tofu natural, Red onion, eggplant, Red pepper, green pepper, traditional olive oil, Thai basil paste, coconut milk, cinnamon, lemon juice, light soy sauce, dried nutmeg, pandan rice,Eggplant Tofu-Curry
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it