Amazing and uncomplicated dishes are made from pasta. By adding all kinds of products to the pasta, you can get new dishes every time. Let's try pasta with eggplant and tomatoes. Step-by-step recipe with a photo. Video recipe.
Pasta is all dried dough of the most varied forms and boiled in salted water. By itself, it tastes like dough, and the taste of the finished dish is determined by the sauce with which it is served. Let's prepare a simple and very aromatic dish that does not require any skills - pasta with eggplant and tomatoes. It is very satisfying and tasty, and it is always prepared in just half an hour. It can be served for any meal, whether it be breakfast, lunch or dinner!
The eggplants for the recipe in this recipe are fried in pieces, but they can be pre-baked in the oven so that the dish is less high in calories. Since during frying, the blue ones actively absorb fat, from which they acquire additional calories. Tomatoes are used fresh, but for a change they can be replaced with tomato puree or canned tomatoes in their own juice, it will turn out to be no less tasty. Pasta can be taken in any shape that is available at home. Tubes, bows, shells, spirals, spaghetti, cobweb, etc. will do. This is a lean dish suitable for vegetarians and people who are fasting. But for meat-eaters, you can additionally add bacon or boiled chicken fillet to the food.
See also how to make macaroni with cheese and tomatoes.
- Caloric content per 100 g - 189 kcal.
- Servings - 1
- Cooking time - 30 minutes, plus time to remove the bitterness from the eggplant fruit
Ingredients:
- Pasta - 75 g
- Ground black pepper - a pinch
- Eggplant - 0.5 pcs.
- Vegetable oil - for frying
- Tomatoes - 1 pc. medium size
- Salt - 0.5 tsp
Step by step cooking pasta with eggplant and tomatoes, recipe with photo:
1. Wash the eggplants under running water, cut into bars or any other convenient form, for example, cubes, rings or half rings. Use young eggplants as there is no bitterness in them, the peel is thin, and the seeds are soft. If the fruits are ripe, sprinkle them with chopped salt and stir. Leave them on for 20 minutes to allow moisture droplets to form on the surface of the slices. This suggests that bitterness came out of them. Then rinse the eggplants under running water and pat dry with a paper towel.
2. Wash the tomatoes, dry with a towel and cut into cubes or grate.
3. Put the pasta in a saucepan with salted and boiling water and boil. Screw the temperature down to medium and cook until almost done. Without boiling them for 1 minute, i.e. bring them to the state of al dente. The specific cooking time is printed on the manufacturer's packaging. Turn the finished pasta onto a sieve so that the glass is water.
4. In a frying pan, heat the vegetable oil well and fry the eggplants until golden brown.
5. Add the tomatoes to the pan, season the vegetables with salt and black pepper and stir. Cook them over medium heat for 2 minutes.
6. Send the boiled pasta to the pan.
7. Stir the food and fry for 1-2 minutes over medium heat. Then serve the pasta with eggplant and tomatoes immediately. Since it is not customary to cook such a dish for the future.
See also the video recipe on how to cook pasta with eggplant and tomatoes.
