Informations supplémentaires
35 min.
|
618 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Cut the eggplant into cubes. Chop the parsley and the shallot. Dice the tomato.
2. Cook the eggplants
Spread the aubergines on a baking sheet, add a drizzle of olive oil, salt and pepper. Cook in the oven for 18-20 minutes.
3. Cook the pasta
Bring a pot of salted water to a boil. Add the orecchiette and cook for 8-10 minutes. Before draining, save about 1 2P | 1.5 3P cup of the pasta cooking water. Drain and set aside.
4. Make the sauce
In a pan over medium-high heat, add a drizzle of olive oil. Add the shallot and cook for 2-3 minutes. Add 0.5 2P | 1 3P can of tomato paste and the chili flakes to taste and mix well. Add the tomatoes. Season with salt, pepper and cook for another 2-3 minutes. Add the cooked eggplant and around 1 2P | 1.5 3P cup of the pasta cooking water. Mix well and cook another 1-2 minutes.
5. Assemble
Add the orechiettes and the crumbled goat cheese to the pan. Mix well.
6. Plate your dish
Serve the orecchiette. Garnish with the parsley and the almonds. Bon appétit!
180gOrecchiette
1unitEggplant(s)
156mlTomato Paste
1unitTomato(es)
0.5unitFresh Italian Parsley
20gSlivered Almonds
1unitShallot
113gGoat Cheese
2gChili Flakes
What you need
618 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
94g
31%
fat
16g
25%
cholesterol
23mg
8%
fiber
13g
52%
protein
27g
saturated
8g
40%
sodium
265mg
11%
sugar
18g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg