Spaghetti with eggplant cream
Instructions
Turn oven to 200 degrees and lean in the Middle the eggplants whole, washed and dried.
Let Cook for 20 minutes and then check the cooking with a stick stuck in the middle.
If you can penetrate the Eggplant without encountering resistance from the oven, remove otherwise let them Cook another 5 minutes.
Cut them in half.
With a spoon out the seeds and remove the pulp from the Peel.
Shake it with garlic and parsley.
The toasted Peppers over high heat to remove the skin easily.
After removing seeds and filaments, cut them into cubes.
Cook al dente spaghetti in salted water, drain and pour into a tureen with Eggplant cream, peppers, freshly ground pepper, olive oil and balsamic vinegar.
Mix well and serve hot.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 2 eggplant
- 1 red pepper
- == 1 yellow pepper
- 2 cloves of garlic
- 1 tablespoon of chopped parsley
- 4 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Pepper
- Salt