Today the menu includes a nice dish of pasta with eggplant cream and cherry tomatoes. For the column “my diet is different” I thought of dedicating a first course.
A definitely light recipe but so tasty! The delicacy of the eggplant cream and the sweetness of the cherry tomatoes will win you over at the first taste!
To add a crunchy note, I added a sprinkle of chopped almonds. The pasta with eggplant cream and cherry tomatoes is perfect not only for those who are on a diet.
Even vegetarians can enjoy a first course different from the usual! Don’t like eggplants? No problem!
Following the indicated doses, you can make this dish with the vegetables you prefer. For example, you can prepare a delicious zucchini pesto, a delicate bell pepper cream, arugula pesto or asparagus pesto.
To make this dish truly light, I cooked the eggplants in my super air fryer, designed specifically for those on a diet!
My Turbo Cecofry 4D Healthy is not just a simple fryer but a real kitchen robot. It allows you to make many light recipes with little fat.
Check out my review of the air fryer Cecotec TurboCecofry 4D Healthy 😊
Did you miss the other recipes dedicated to my new column? Here they are:
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 160 g pasta (80 g per person, any shape)
- 600 g eggplants
- 200 g cherry tomatoes
- 4 almonds (2 per person if desired)
- to taste chopped parsley
- 20 g olive oil (10 g per person)
- to taste salt
- to taste basil (or oregano)
- 1 clove garlic
Tools
- Sieve
- Air Fryer
- Immersion Blender
Steps
First, wash and cut the eggplants into chunks. Place in a sieve, salt them, and let rest for a couple of hours.
This operation removes the vegetative water that would otherwise make them bitter.
In the meantime, wash and cut the cherry tomatoes in half or into quarters. Season only with salt, fresh oregano or basil, and a little chopped garlic.
Let them soften in the pan for just 5-8 minutes without oil. If necessary add a splash of water.
Once ready, set aside. After resting time, cook the eggplants. Those without an air fryer can cook them in the pan with a drizzle of oil.
The amount of oil planned for this dish is 10 grams per person. I preferred to dress everything with raw oil.
Place the eggplants inside the air fryer. Add half a cup of water and fresh chopped parsley.
If you like, add half a clove of finely chopped garlic.
Set the “pan mode” and cook at 240°F for about 20 minutes. Stir occasionally with a ladle and if necessary add another splash of water.
Once cooking is done, blend the eggplants with an immersion blender until obtaining a cream.
Now, just boil the pasta (choose any shape you like). Once ready, drain the pasta in a bowl, add the eggplant cream, and cherry tomatoes.
Season with 10 grams of olive oil (per person) and a handful of parsley. Finally, coarsely chop two almonds and place them over the pasta.
Et voilà, your delicious and light first course is ready to be served!
I hope you enjoyed this pasta with eggplant cream and cherry tomatoes! See you soon with new easy and tasty light recipes!
P.S. The doses of the light recipes I will prepare for you will be for one person, maximum two.
You can double them according to your needs. As for the condiments, I will use those provided by my meal plan.
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