Pasta with Eggplant Sauce
Simple Recipes Lacto-Ovo Vegetarian Recipes Pasta Vegetables
You can prepare this sauce for any type of pasta, not necessarily tagliatelle as I used - short pasta that will absorb the sauce also works well. They are also very good reheated.
Ingredients
1 medium eggplant (approx. 400g)
1 large tomato (approx. 200g)
3 large cloves garlic
3 tablespoons grated Parmesan + a little more for serving
4 sprigs parsley
3 tablespoons olive oil
salt, pepper, chili to taste
200g pasta (tagliatelle)
Servings: 2
How to prepare pasta with eggplant sauce
- Cut the eggplant into medium cubes, the tomato into large slices, and leave the garlic unpeeled. Put all the vegetables in a baking tray (on baking paper), sprinkle a little salt over them and bake at 200°C for 30 minutes.
- Cook the pasta in salted water. Drain them and reserve 1 cup of the cooking water.
- Put all the roasted vegetables (peel the garlic) in a blender, add the rest of the ingredients and blend until you get a smooth paste.
- Put the drained pasta in a pan and pour the sauce over them. Stir slowly, adding a little pasta water at a time. Keep on heat until you use all the water.
- Serve with Parmesan. You can also sprinkle some oven-toasted walnuts or pine nuts (pinoli).
Ingredientele pentru sos in blender
Turnam sosul peste paste
Pasta with Eggplant Sauce
Pasta with Eggplant Sauce
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