Hello! Today I propose a first course prepared with eggplants and cherry tomatoes. Fresh and creamy! A way to encourage children (and not only) to eat eggplants. A vegetable with few calories, many vitamins, and a concentration of minerals. In short, a real treasure to bring to the table that lends itself to many recipes.
The one I present to you today is very simple and quick!
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- Cost: Very cheap
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz Egg Tagliatelle
- 3.5 cups Cherry Tomatoes
- Olive Oil
- 1 clove Garlic
- Basil
- 1 Eggplant (large)
Tools
- Blender
Preparation
Rinse the tomatoes under running water to remove any dirt. Cut them in half and then into quarters. Place them in a large bowl and season with a pinch of salt and a drizzle of olive oil.
Peel the eggplant and then cut it into cubes (first cut into thick slices, then each slice into strips, and finally into cubes).
Heat a pan and pour in enough oil to cover the entire surface. Sauté a clove of garlic and then add the eggplants. Meanwhile, put the pot with the cooking water on the stove.
Cook the eggplant for a few minutes, then add the tomatoes. Adjust the salt and add a few leaves of fresh basil. Cover and let it cook on low heat.
When the water boils, add the pasta and proceed with sauce preparation. Transfer the eggplants with their seasoning to a large container and blend them with the immersion blender. Blend a few seconds a couple of times. Depending on the taste, you can decide whether to blend it completely into a sauce or not, and return it to the pan.
Drain the tagliatelle slightly al dente and add them to the pan. Stir with a spoon to mix the sauce.
Serve with a sprinkle of Parmesan cheese, a drizzle of oil, and, if you like, some pepper.
A really creamy and tasty tagliatelle that will appeal to both children and adults! Mom’s word!!!
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