x
Elda

Elda Avila

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Fettuccine with Eggplant
Recipe

Fettuccine with Eggplant

1h
Low
40
Favorites
Collections
Glider
Super List
Upload a picture
To print
This pasta is delicious and the aubergine gives it a very smooth flavor and texture.
Learn more about Elda Avila

Ingredients

6 portions
  • 500 grams fettuccine pasta
  • 1 kilo eggplant
  • olive oils
  • sea ​​salt
  • black pepper
  • 500 grams tomtato
  • 1/4 cups onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon Italian herb
  • salt, and pepper
  • 100 grams parmesan cheese, grated

Preparation

Preheat the oven to 400ºF. Cut the aubergines in half lengthwise and then with a sharp knife cut into the grid, put a tablespoon of olive oil, salt and pepper and arrange them on the oven tray, face down. Bake for 40 minutes until soft.
While heating the water with salt for the pasta. To make the sauce: Cook the onion and garlic in olive oil, add the slightly ground tomatoes and cook for 30 minutes and season with sea salt, pepper and Italian herbs.
Once the eggplant is ready, turn them over and with a spoon remove the pulp and add it to the tomato sauce. Taste the seasoning. Cook the pasta al dente, drain and mix with the sauce. Sprinkle with Parmesan cheese.

TIPS

The Italian herbs are sold in vials in the supermarket, they are already mixed, they are oregano, marjoram, basil, thyme, etc.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Fettuccine in Nut Sauce

5 Comments
ADVERTISING
ADVERTISING
ADVERTISING