The pasta with cherry tomatoes and eggplant chips is a vegetarian main course with an intense flavor. Making this dish is very simple! I cooked the cherry tomatoes in a pan with oil and garlic, then I sliced the eggplant and coated the slices with flour, then fried them in hot oil. Finally, I mixed the pasta with the cherry tomatoes and added the eggplant chips. With simple and quality ingredients, you will serve a dish that everyone will love!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1 baby eggplant
- as needed rice flour
- 10 cherry tomatoes
- 1 sprig dried oregano
- 1 clove garlic
- as needed extra virgin olive oil
- as needed salt
- as needed peanut oil
Steps
To make the pasta with cherry tomatoes and eggplant chips, pour a drizzle of extra virgin olive oil and the garlic clove into a pan.
Place over low heat. Then add the halved cherry tomatoes and oregano. Salt and cook over low heat.
Cut the eggplant into thin slices and coat them in rice flour. Fry them in hot oil and when golden, drain them.
Cook the pasta in plenty of boiling, salted water; once cooked (preferably al dente), drain it, and add it to the pan with the cherry tomatoes.
Add a tablespoon of pasta cooking water and stir for a few minutes.
Remove the pan from the heat and add the eggplant chips to the pasta. Mix everything together and serve. Enjoy your meal!
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