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Recipe of Fettuccine with Eggplant
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Recipe of Fettuccine with Eggplant
Recipe

Fettuccine with Eggplant

1 h
Easy
33
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This pasta is delicious and the aubergine gives it a very smooth flavor and texture.

Ingredients

6 servings
  • 500 grams of fettuccine pasta
  • 1 kilo of eggplant
  • olive oils
  • sea ​​salt
  • black pepper
  • 500 grams of tomato
  • 1/4 of Cup of onion chopped
  • 2 cloves of garlic chopped
  • 1 tablespoon of Italian herb
  • Salt and pepper
  • 100 grams of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    425
    kcal
    21%
    Carbohydrates
    74.2
    g
    25%
    Proteins
    18.1
    g
    36%
    Lipids
    6.1
    g
    9.3%
    Fiber
    8.2
    g
    16%
    Sugar
    10.0
    g
    11%
    Cholesterol
    11.8
    mg
    3.9%
    Esha
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