Eggplant pasta bake
Eggplant pasta bake is a super tasty, rich and perfect first course to share for a Sunday lunch!
- Easy
- 60 min
Eggplant Pasta
381
Calories per serving
- Lactose Free
- Vegetarian
- Light
- Energy Kcal 381
- Carbohydrates g 68.3
- of which sugars g 4.5
- Protein g 9.4
- Fats g 7.8
- of which saturated fat g 1.29
- Fiber g 2.9
- Sodium mg 301
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4 people
- Cost: Low
- Note plus 2 hours to drain the eggplant
PRESENTATION
Eggplant pasta is a colorful vegetarian summer first course, which in the simplicity of its ingredients encloses the scents of the Mediterranean. Many cubes of gently stewed eggplant make the dish enveloping and velvety, and the basil and cherry tomatoes balance it in freshness. A dish that's delicious to enjoy hot, but also cold, on the beach or in the office, just like the classic pasta salad or the Mediterranean pasta salad! The genuineness and versatility are the winning cards of this pasta with eggplants, a timeless and always appetizing recipe!
Also try the Eggplant Pasta Bake!
- INGREDIENTS
- Sedanini Rigati pasta 11.3 oz (320 g)
- Eggplant 0.75 lb (350 g)
- Cherry tomatoes 8.8 oz (250 g)
- Basil - few leaves
- Fresh scallion 3.5 oz (100 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 2 tbsp (30 g)
381
Calories per serving
Preparation
How to prepare Eggplant Pasta
To prepare eggplant pasta, first take care of the eggplant. Wash it, trim it and cut it first into slices and then into cubes of about half of an inch 1. Then transfer them into a colander, season them lightly with salt 2 and place a small plate with a weight on top of them 3 and let them drain for a couple of hours.
When the eggplant has released all the vegetation water, start cutting the spring onions first in half and then into rather thin slices 4. Pour the oil into a pan, heat it up and add the spring onions 5. Once they are well browned, add the eggplant 6,
season with salt, pepper 7 and let cook for about 15 minutes. In the meantime, wash the cherry tomatoes and cut them into quarters 8 and add them to the eggplant cubes only when these are tender and cooked 9.
Adjust with salt 10 and pepper and let cook for another 4-5 minutes. In the meantime, cook the pasta in plenty of boiling water, salted to taste 11; once al dente, drain it 12
and pour it directly into the pan with the eggplants 13. Sauté your eggplant pasta for a few minutes adding the basil leaves 14, now all that's left is to plate it 15!
How to store
Tips
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