Eggplant and tomato spaghetti
Instructions
In addition to preparation and cooking time, you must account for 1 hour and 30 minutes required for the marinade.
Grate the lemon zest and Parmesan, chopped Basil and parsley.
Heat the oven to 160 degrees.
Cut in half the kernels of nuts and toast them for fifteen minutes in the oven.
Also halved the peppers, remove the stem, seeds and pith.
Peel eggplants and cut into slices the thickness of 6 mm.
Riunite aubergines and peppers in a large bowl.
In a bowl pour two tablespoons of olive oil and basil.
In another bowl mix all the ingredients for the marinade and pour over vegetables.
Let marinate for 1 hour at room temperature.
After the time periods of the marinade, drain the vegetables and cook on the grill until they are browned and crisp.
During cooking, brush with a little of the marinade liquid.
Then cut peppers and aubergines into small pieces and put them in the refrigerator.
Keep aside the marinade liquid.
Bring to the boil salted water and boil the spaghetti al dente.
Drain.
In the cooking pot of spaghetti, pour two tablespoons of olive oil and let it heat.
Then the saucepan, grilled vegetables and cut into pieces.
Sprayed with the marinade, add the pasta, the walnuts and grated Parmesan.
Mix well and serve immediately.
Suggested wine: Ostuni Ottavianello.
Ingredients and dosing for 4 persons
- 1 tablespoon of lemon zest
- 300 g of type pasta spaghetti
- 4 small eggplant
- 1 red pepper
- 110 g of walnut kernels
- 60 g of parmigiano
- 2 tablespoons of olive oil
- 1 green pepper
- 13 cl of chicken soup
- Pepper
- 2 tablespoons of lemon juice
- 4 cloves of garlic
- 60 g of parsley
- 30 g of basil
- 1 chili
- Salt
- 6 cl of olive oil