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Wash the eggplants, peel a strip of yes or no, cut the ends, cut into cubes, salt and set aside to drain.
Peel the onion and garlic and chop finely.
Cut the tomatoes into cubes.
Heat the onion and garlic. Add the eggplant, and after a few minutes the tomatoes.
Add water and cook for 5-10 minutes.
Add parsley, salt and pepper to taste.
Method of preparation
Cut the eggplant into long slices (5 mm thick), sprinkle with coarse salt and leave until all the water from the eggplant drains. Wipe the slices with a paper towel and place in the baking tray on baking paper.
Place the chopped tomatoes on top of the eggplant slices and mix with the crushed garlic.
Season with salt, pepper, sprinkle with Parmesan cheese and sprinkle with Unisol oil with red herbs, garlic and basil. Leave in the oven for a maximum of 15 minutes, at 200 degrees.
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Spaghetti with eggplant, tomatoes and burrata & # 8211 One of the best spaghetti recipes
Pasta, one of the ingredients with which you can make what you want and what your heart wants, from sweet pasta, with meat, vegetables, fish, almost anything.
Today I decided to bring to your attention Spaghetti with eggplant, tomatoes and burrata & # 8211 One of the best spaghetti recipes.
You don't need to be a prominent gastronomic character to make a portion of tasty pasta and why not look good.
If you follow a few steps, they can't help but come out, boil them for a minute less and be sure to finish them in the sauce.
You can also try the recipe for chicken breast with pasta and vegetables in Chinese style, a quick recipe ready in just 15 minutes.
It is enough to put your imagination to the test and give free rein to your chosen taste or try this recipe for Italian pasta with a rich taste, aromatic and ideal for any guest.
- 200 g spaghetti
- 400 g eggplant
- 1 small onion
- 2-3 cloves of garlic
- 70 ml of olive oil
- A box of diced tomatoes in broth
- A handful of basil
- 1 piece of burrata of 250 g or 2 smaller
- Salt and pepper to taste
Step by step method
Peel the onion and garlic and finely chop them. Put them to harden in olive oil with a little salt soak. When it has softened, add the eggplant cut into 1/1 cm cubes. Let them harden and soften over low heat. Add the tomatoes to the broth, salt and pepper to taste and basil
While the eggplants are being made, put a pot of water and salt for the spaghetti. We boil them for a minute less than it says on the package, because we will finish them in the sauce. After the pasta has boiled, add it to the sauce and cook for another minute, after which we will serve them with the burrata on top, basil leaves and freshly ground pepper.
Simple, isn't it ?! If you also agree, then I am convinced that you have already started work, and now I can only wish you good luck!
Eggplant rolls with spicy tomato sauce
Cook the garlic and hot pepper flakes in a tablespoon of hot oil in a pan. Add the tomatoes, sugar, 1/2 teaspoon salt and simmer covered, over low heat, for 15-20 minutes, until the sauce thickens slightly.
Meanwhile, cut the eggplant into slices and brown them on the grill after greasing them with a little oil on both sides and seasoning them with salt. It takes 4-5 minutes to soften.
Mix ricotta with parmesan, basil, pepper and a pinch of salt. Divide the mixture between the ripe eggplant slices and roll.
Serve with tomato sauce.
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Pasta with eggplant, tomatoes and Lotka tuna
I think you've already realized how much I love pasta! I especially like the ones with tone. It does not necessarily matter the format of the pasta, even if not long ago I was a declared fan of tagliatelle, it is important to use the best quality ingredients for a truly delicious dish.
This time, my pasta combined wonderfully with Lotka fillet tuna in its own juice, eggplant and cherry tomatoes. I won't tell you how quickly these pastas disappeared from the plate!
The Lotka fillet tone in its own juice has enriched the taste of this pasta recipe.
The Lotka brand addresses those who prefer tuna or mackerel, pieces or fillets, in olive oil, own juice or tomato sauce. Lotka products are versatile, can be used in various combinations and foods, and are rich in Omega 3, vitamins and minerals.
Eggplant with cheese in sauteed tomatoes
The meeting between the Izbiceni eggplant and the Sibiu sweet cheese, harmonized by the presence of the basil, of course, brings, to be generous, a scent of breeze and Mediterranean aegis. Under these generous auspices we get an eggplant dish with sautéed tomato cheese, lively summer snack, versatile and without great technical secrets. The cheese is to everyone's taste, sweet or salty, creamy or firmer, including delicious cheeses of Italian origin - parmesan, mozzarella, gorgonzola, etc.