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.
-
25 minMain dishpoultry feast, vermouth, whipped cream, lasagne sheets, salmon fillets, olive oil, Spinach, fresh basil,pasta with salmon and basil spinach
-
25 minMain dishwinter carrot, lemon, canned corn, traditional olive oil, baking potatoes, chilled salmon backget, fresh flat parsley,salmon nuggets with potato wedges and carrot salad
-
30 minMain dishpandan rice, Broccoli, oil, red curry paste, chestnut mushrooms, miniature flasks, Red pepper, eggplant,mushroom-vegetable curry
-
45 minMain dishpeeled tiger prawns, samphire, butter, shallots, risotto rice, White wine, lime, herbal stock, parsley,risotto rice with samphire and tiger channels
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it